Red-fried Piedmontese calf fillet

Ingredients for Red-fried Piedmontese calf fillet

Instructions for Red-fried Piedmontese calf fillet

To prepare the Red-fried Piedmontese calf fillet recipe, please follow these instructions:

The oil is heated in a sauce pan. Scallops, bacon, mushrooms and oyster hats are sautéed here. When they have a light brown color, they are poured into a bowl. The pan is recharged oil and heated. The meat is seasoned with salt and pepper and is well-dressed on all sides. The sauce of onions and mushrooms poured over the meat together with the red wine. The dish boils to half the amount of liquid and add the brown calf broth. The court simmer for another 10 minutes. The meat is taken up and drained for 5 minutes. The butter is stirred in the sauce and it may be seasoned with salt and pepper.

Appearance: Cut the meat into 3 pieces and portion the dishes on the plate. The mushroom and onion cookie is placed on top and the sauce lets you run down the meat and onto the plate.

Accessories: Serve with boiled, pinned Samsø potatoes turned into chopped parsley.

For the right, high quality calf fillet, preferably Piemontese breed, is known for high meat density, high degree of tenderness and low fat percentage.