Filet Royal with basil pumpkinade
MainsServings: 4
Ingredients for Filet Royal with basil pumpkinade
Balsamic vinegar | ||
Basil panade | ||
Pepper | ||
Salt | ||
Accessories | ||
½ | Lemon | |
1 | tray | Fresh basil |
1 | clove | Garlic |
1 | tbsp | Oil |
1 | Pasteurized egg yolk | |
10 | g | Butter |
2 | tbsp | Breadcrumbs |
2 | slices | Serrano or parma ham sausage |
500 | g | Green asparagus |
600 | g | Fillet royal |
800 | g | New potatoes |
Instructions for Filet Royal with basil pumpkinade
To prepare the Filet Royal with basil pumpkinade recipe, please follow these instructions:
The meat: Dup Filet Royal dries with kitchen roll. Heat the oil on a pan with good heat. Brown the meat on all sides. Season with salt and pepper. Put the meat in a refractory dish.
Basil Pumpkin: Blend Basil, Half-lemon Skull, Raspberry, Garlic and Spoon Skin in a quick cutter, blender or food processor. Season the pulp with salt and pepper and finally mix with egg yolk. Scroll the pan out of a suitable size between two pieces of film - pull one piece of film off. Lay the panade on the meat, press it and pull the last piece of film.
The meat: Put the steps in the middle of a cold oven. Turn on the oven at 160 degrees and allow the meat to fry 30-40 minutes. If the steering thermometer is used, the center temperature should be 60-65 degrees. At 60 degrees the meat is pink, at 65 degrees it is just completed. Cut the meat into slices for serving.
Balsamic vinegar: Boil with high heat balsamic vinegar to half. Spoon cold butter in small terns in balsamico just before serving, so the sauce smooths smoothly. Used as a bar on the plate for serving.
Accessories: Boil the potatoes Steam asparagus for approx. 3 minutes
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