Beghusets pebberbøf sautéed with peppers

Cook time: 0 min.
Servings: 4

Ingredients for Beghusets pebberbøf sautéed with peppers

		Pepper
		Salt
		Butter/oil
1	tsp	Dijon mustard
1	bundle	Fresh thyme
1		Green bell pepper
1		Yellow bell pepper
1		Onion
1	tbsp	Madagascar peppercorns fresh-or in brine
1		Red bell pepper
100	g	Butter
4		Baking potatoes
4	dl	Whipped cream
4		Pieces of beef tenderloin 180 g
5		Christmas salad "heads"

Instructions for Beghusets pebberbøf sautéed with peppers

To prepare the Beghusets pebberbøf sautéed with peppers recipe, please follow these instructions:

The steaks are seared, then they are pink. Sauce: chop the onion and FRY in oil, so it is Brown, the cream is poured on and boil for about 15 minutes. This blended and poured back into a pot, in which Dijinsennep and pepper grains has been toasted by. Cooked through and is ready for serving. Potato: Potatoes peeled and cut into slices of about 1 mm. Reversed in the melted butter, seasoned with salt, pepper and thyme, met up in a greased kokotte or dish and bake in the oven for about 45 minutes at 200 °. Christmas salad: 16 large leaves from, and these fried in butter and seasoned with salt and pepper. The rest blanched in water for 10 minutes, seasoned with salt and pepper and put in a greased kokotte or a dish and bake for 15 minutes at 200 °. Sautéed peppers: cut the peppers into thin strips and FRY in a little oil until they are tender. Every steak served on a nest of julesalat leaves, and pebersauteen distributed around it. Finish with the sauce, and baked potato and chicory to give. In addition enjoyed an American Red wine, Willow Creek Zinfandel. "A wonderful, fresh and fiery wine in the U.S. national grape Zinfandel. Exciting Spiced and long, constant, fruity taste. Incredibly robust wine that can cope with both spices and heavy sauces ".