Roasted Veal Tenderloin with parsley-cream and green beans with fresh lemon

Ingredients for Roasted Veal Tenderloin with parsley-cream and green beans with fresh lemon

Instructions for Roasted Veal Tenderloin with parsley-cream and green beans with fresh lemon

To prepare the Roasted Veal Tenderloin with parsley-cream and green beans with fresh lemon recipe, please follow these instructions:

Warm the oil and butter in a frying pan and Brown the tenderloin on all sides. Season it with a little salt and pepper. Put in a greased baking pan so the loin or a heat-proof dish and set it into a preheated oven at 180 degrees c. alm. oven for about 35 minutes.
Set at the same time asparagus potatoes over and let them boil about 20 minutes.

Take the tenderloin from the oven when the frying time has elapsed, and let the rest for 10-15 minutes before cutting it.

Com Foundation/broth in a pan and cook it gently along with the piskefløden, it becomes creamy. Rinse the parsley and spinach and picking leaves of spinach. Blend the sauce with parsley and spinach leaves for a dense, green sauce. Came the sauce back into the Pan, season with salt and pepper and warm it up again.

Nip the tips of the green beans and Blanch them in boiling water with a little bit of salt in 3-4 minutes. Take them out of the Pan and place them in a strainer so that the water can drain away from. Heat the oil in a frying pan and then roast the beans for a few minutes. Season them with salt, pepper and lemon juice and toss the plucked Marjoram leaves in.

Cut the ends of the tenderloin and cut so the rest of it into 4 pieces. Style them up for grabs on each of his plate, it looks great, got the good sauce know serve the beans around and serve with the cooked peeled asparagus potatoes.

Tips:
Remember: at the present time, each person put his tenderloin piece down before cutting chunks of it. you come to cut on Otherwise along by kødtrådene and then becomes the flesh trevlet.

In other words: Put pieces of meat down and cut across the kødtrådene.