Small fillet, with raw potatoes and carrots

Ingredients for Small fillet, with raw potatoes and carrots

Instructions for Small fillet, with raw potatoes and carrots

To prepare the Small fillet, with raw potatoes and carrots recipe, please follow these instructions:

Potatoes are turned on the forehead in oil, sprinkle with salt and oregano, pour into a refractory dish, turn the carrots on the forehead and season with thyme and salt and pour into the dish, put in the oven at 200 gr.

Then the loops are swung on the forehead when they are soft and light brown, they are placed in a small dish for which it is low. Strudsefilet then turn in oil on the forehead with good heat, season well with salt and pepper, finish with low heat, turn regularly, max. Get 10 minutes in total incl. browning! The garlic fillet is taken from the forehead and placed in the dish with the onions placed on top of the fillet, the lid is laid on and it is wrapped in a towel or something that can keep it warm for approx. 15 minutes. While the steps are resting, a bearnaise sauce is made! The fillet is cut into thin slices and served with soft onion and served with the raw potatoes and carrots, as well as the bearnaise sauce.