Roast Veal tyndstegsfilet with new steamed vegetables and sauce

Ingredients for Roast Veal tyndstegsfilet with new steamed vegetables and sauce

Instructions for Roast Veal tyndstegsfilet with new steamed vegetables and sauce

To prepare the Roast Veal tyndstegsfilet with new steamed vegetables and sauce recipe, please follow these instructions:

Start with to score the fat on the calves tyndstegsfileten. Let butter and oil be browned in a skillet or in a frying pan and Brown the roast well on all sides by good heat. Then put the roast in a small roasting pan or a heat-proof platter of appropriate size. Season with salt and pepper.

Set now the tanned skins of rose in the middle of the oven at 150 degrees for about 1 hour. Do you have a thermometer, insert it into the roast from the side. When the roast is done to achieve a core temperature be 58-60 degrees for roasted and 65-68 degrees for well done. Let the roast rest for 20 minutes before cutting slices of it, across the kødtrådene.

Let the calves Foundation cook up in a pan and flavor on it. Tasting the not by enough, let it cook a little more in, so will be the taste stronger. In another saucepan melt butter and flour whisked in, let the colour be light brown and babies so easily with the Fund gradually, so the sauce will get the desired consistency. Let the sauce simmer for 10 mins and season with salt and pepper.

Scrub the potatoes clean and boil them in salted water in a pot, which can also accommodate the other vegetables. Scrape the carrots and cut majroerne of ½ cm. thick slices. When the potatoes have cooked in 10 minutes, be complied with carrots and turnips in casserole, and it all boils further in 7 minutes. Then cut the green asparagus in pieces on 3-4 cm length and place also in the Pan where the cooker with in 3 minutes.

Then poured boiling water from the vegetables, which is served in a bowl. Pour a little olive oil over and sprinkle with freshly chopped tarragon or parsley. Server the vegetables into slices of veal tyndstegsfileten and give the sauce.