Fillet tossed in nuts with Sweet-Sour papaya Compote

Ingredients for Fillet tossed in nuts with Sweet-Sour papaya Compote

Instructions for Fillet tossed in nuts with Sweet-Sour papaya Compote

To prepare the Fillet tossed in nuts with Sweet-Sour papaya Compote recipe, please follow these instructions:

Flesh-Trimmings tenderloin for chain muscle, sinew and membranes or ask the butcher about it. Mix the hazelnut, a sprig of chopped thyme flakes, salt and pepper. Turn the Tenderloin in the beaten egg and then into the nut mixture. Heat the oil in a frying pan at good heat. Brown the tenderloin on all sides. Put the meat in a heat-proof dish and place it in a cold oven. Turn on the oven at 160 degrees and let the meat Cook about 30 minutes. Do you use a frying thermometer to the Center temperature be 65-70 degrees. Take the meat out and let it rest for about 15 minutes.

Sweet-Sour papaya Compote: Chip rødløgene and chili from fine. Cut the papajaen down the Middle, remove seeds and Peel, cut the flesh into small cubes. Boil white wine vinegar, red onion, chili and sugar in a minute in a pan. Add papaya and let Cook on a low heat in 5-10 minutes, covered. Season with lemon juice, paprika, salt and pepper.

Tenderloin cut into slices and served on top of kompotten. Garnish with small thyme sprigs.

Tips:
Instead of chili can you use 1/2 red bell pepper. Instead of papaya can be used e.g., yellow bell peppers or tomatoes without pips. If the loin sautéed to a Center temperature of 65 degrees, is the pale pink-at 70 degrees is well done.