Fillet in white wine sauce

Ingredients for Fillet in white wine sauce

Instructions for Fillet in white wine sauce

To prepare the Fillet in white wine sauce recipe, please follow these instructions:

The loin is added in a dish, as they fill out, or in a heavy plastic bag. The marinade mix and pour mørbradene. The dish is covered well. Mørbradene be marinated a minimum of 4 hours, but are allowed to stand overnight in the refrigerator.

Swipe the marinade well with your fingers before mørbradene Brown well on all 4 sides in butter/oil. Mørbradene be turned regularly, while the FRY-a total of about 15 minutes. The last half of the time by weaker heat. Mørbradene sprinkled with salt and pepper, met immediately with foil and a thick dishtowel, and rests for about 30 minutes. So get the heat and kødsaften time to distribute it in the flesh.

The pot boils with the marinade as boils a little into. Lemon slices are taken up and cream fraichen added. The sauce is cooked thoroughly. Remember to come kødsaften, who has accumulated by meat in, and taste as with salt and pepper.
This can be done in good time.

vegetables are the only thing that must be cooked before eating. Broccolien shared in delicate bouquets and cooked crisp in slightly salted water for about 4 min. Onions cooked 5 min. and the peas for about 2 min.

Mørbradene cut into fine, thinly sliced on the bias and placed on a warm serving dish. The well drained vegetables are distributed by the sides. The sauce is given to, as well as lots of good bread.