Oksetyndstegfilet and vegetable dish with sage and cream cheese

Ingredients for Oksetyndstegfilet and vegetable dish with sage and cream cheese

Instructions for Oksetyndstegfilet and vegetable dish with sage and cream cheese

To prepare the Oksetyndstegfilet and vegetable dish with sage and cream cheese recipe, please follow these instructions:

Vegetable dish with sage and cream cheese cream:
The eggplant is cut into thin slices of 2 mm, put the slices on a slice of baking paper and shake golden under the grill in the oven for approx. 5 minutes (possibly of several laps). The potatoes are peeled and cut into thin slices of 2 mm. The tomatoes are also cut into slices of the same thickness. The onions are peeled and cut into rings, which are sliced ​​in oil together with the pellet and chopped garlic.

A refractory dish of appropriate size is brushed with oil. At the bottom lay a layer of onion, then a layer of potato slices, then a layer of tomato slices, a layer of eggplant slices, etc. Each layer is seasoned with salt, pepper and chopped sage. The dish is finished with a layer of eggplant slices to close it.

Cream cheese cream:
The cream cheese is stirred with egg yolks, grated muskat, salt and pepper. The egg whites are whipped stiff and turned in.

The cream cheese cheese is lubricated in a smooth layer on top of the top layer of eggplant in the refractory dish. The dish is put in the oven (along with the steps) for about 1 hour at 200 degrees Celsius. Oven for the vegetables is tender and cream cheese light brown.
See photos of the vegetable dish here

Prepare the steps. Brush it on a pan of butter and oil on all sides and season with salt and pepper. Put it in a small ovenproof dish and cook the dish in the oven at 200 degrees C alm. oven. Insert a step thermometer from the side into the center of the step ladder. The center temperature should be 55-60 degrees for roast beef, 60-65 degrees for pale pink and 65-68 for thoroughbred. It takes 30-45 minutes.

Let the steps rest for 20 minutes before cutting slices of it across the meat threads.
Stove grease is discarded.

Cut the roast beef fillet into slices and serve it with the vegetable dish and add bread.

tips:
Preparing the bulletin board:
Clean the underside of the bullet ladder fillet. On the side of the fillet can be a little uncorrent meat cut. The grease edge is almost lifted off, it must not be lifted completely. This is done without a knife. Now the tendon has become visible and this is cut off with a sharp knife. The grease is laid back and scratched with a sharp knife.

See pictures of preparation here