Beef tenderloin with foie gras, kålrabi-rösti and green cabbage

Ingredients for Beef tenderloin with foie gras, kålrabi-rösti and green cabbage

Instructions for Beef tenderloin with foie gras, kålrabi-rösti and green cabbage

To prepare the Beef tenderloin with foie gras, kålrabi-rösti and green cabbage recipe, please follow these instructions:

Oksemørbrad is browned on both sides. Season with salt and pepper. Continue on with low heat for approx. 8-10 minutes depending on the thickness. Let it take another 6-8 minutes.

Potatoes are peeled and torn. Kålrabi peeled and torn into the potato mass. Green cabbage is picked and boiled in leachate water approx. 3 min. Picked up and adjourned.

The potato-cauliflower mass rose as little pancakes in oil on the hot pan. Before the potato clatters are put on the forehead, they are squeezed for moisture. Season with salt.

The pickled cauliflower is roasted on the pan in butter with almond chips. Season with salt.

The sauce is given a boil and smoothed smoothly with maizena (the sauce may optionally be fitted with a little cold butter).

When dishing, place a slice of foie gras on the steak.