Stuffed muskox tenderloin with Cranberry coulis
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Stuffed muskox tenderloin with Cranberry coulis
| 1 | dl | Freshly squeezed orange juice |
| 10 | Broccoli Florets | |
| 15 | tbsp | Cranberry |
| 250 | g | Mushroom cut into thin slices |
| 250 | g | Emmenthaler |
| 600 | g | Muskusoksemørbrad – cut and easy banquet |
Instructions for Stuffed muskox tenderloin with Cranberry coulis
To prepare the Stuffed muskox tenderloin with Cranberry coulis recipe, please follow these instructions:
Småkog Cranberry orange juice, until the berries clean in begins to burst. Set Coulisen to one side and keep warm. Fill the udbankede tenderloin slices with cheese, mushrooms and broccoli. Roll them together, and tie them with cotton thread fry them in 25 minutes in the oven at 175 c. Remote cotton thread, and decorate them on top with Cranberry Coulis.
Accessories: garlic butter-Sautéed fresh vegetables sprinkled with lemon juice and a hot boiled potato sprinkled with soy sauce and Tabasco
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