Roast Veal Tenderloin with Apple Salad and potato-sellerimos

Ingredients for Roast Veal Tenderloin with Apple Salad and potato-sellerimos

Instructions for Roast Veal Tenderloin with Apple Salad and potato-sellerimos

To prepare the Roast Veal Tenderloin with Apple Salad and potato-sellerimos recipe, please follow these instructions:

Brown Veal Tenderloin on all sides in a skillet in butter and oil. Season it with salt and pepper, take the of pan and place it in the small baking pan or a heat-proof platter in a suitable size. Set the dish in a 150 degree C. alm. oven for about 20 minutes.

Used frying thermometer, put it into the center of the loin from the side, to achieve a core temperature is 55-60 degrees for pink or 65-68 degrees if desired through the loin roast.

The finished fried tenderloin to rest for 20 minutes before cutting slices of the cross kødtrådene.

Peel the potatoes and celery. Cut the potatoes in half and Peel into small pieces approximately 2 x 2 cm. and cook them in abundant water in 20-30 minutes until completely tender.

Drain the potatoes and celery with a purer and pure-strainer or mash them with a whisk. Add the warm milk to the consistency is appropriate (as mashed potatoes). Came a few blobs in butter and season with salt and pepper.

Cut the apples into quarters pieces (should not be peeled off) and cut the core House away. Then cut them into thin both. In a bowl of appropriate size accepted now the juice from the half-lemon, piskefløden and karryen. It stirred together and in the Bowl are met now Apple boats swept finely divided leaves and thinly sliced (½ cm) of celery. Taste the salad with salt and pepper.

Server now slices of roast Veal Tenderloin with Apple Salad and potato-sellerimos.