Beef tyndstegsfilet with long-term baked onions, Rosemary, potatoes and beetroot salad

Ingredients for Beef tyndstegsfilet with long-term baked onions, Rosemary, potatoes and beetroot salad

Instructions for Beef tyndstegsfilet with long-term baked onions, Rosemary, potatoes and beetroot salad

To prepare the Beef tyndstegsfilet with long-term baked onions, Rosemary, potatoes and beetroot salad recipe, please follow these instructions:

Low beetroot salad. Boil half of them in plenty of water approximately 45 minutes until tender, feel with a pointed knife. Got them in cold water and peal of smut. Peel the raw beetroot. Grate both cooked and raw beetroot coarsely. Mix them with a dressing of sour cream and horseradish fintreven. Season with salt.

Pat the meat dry with paper towels. Brown the meat on all sides in a hot pan in butter and oil. Discard the frying fat. Put the meat in a baking dish and season with salt and pepper. Turn on the oven at 150 ° c. Place a thermometer in the middle of the roast and cook for the Center temperature is 58-60 ° c for 60-65 ° c for pink, pale pink and 65-68 ° c for done. It takes 40 minutes-1 hour. Let the meat rest for 15 minutes.

Willow buds. Cut them into quarters from root to top. Turn them with Rosemary sprigs, sugar, oil, salt and pepper in a baking dish. Set the dish in the oven with the meat and behind the onions completely tender approximately 45 min. Baste the onions with lemon juice.

Scrub the potatoes with a grøntsagsbørste. Cut the potatoes over lengthwise. Put potatoes in a baking dish or on a baking sheet with silver foil. Brush the surface with a little oil. Set them in the oven with the meat and onions and set the oven at 150 ° c hot air. When the meat and onions are taken out of the oven, can the potatoes Brown in the oven at 250 ° c under the grill. Sprinkle them with salt.

Cut the roast into slices across the kødfibrene. Server beetroot salad, baked onions and baked potatoes.