Beef Tenderloin and fasansoufflée w/poppy seeds baked rodfrugte gratin and champagne syrup

Ingredients for Beef Tenderloin and fasansoufflée w/poppy seeds baked rodfrugte gratin and champagne syrup

Instructions for Beef Tenderloin and fasansoufflée w/poppy seeds baked rodfrugte gratin and champagne syrup

To prepare the Beef Tenderloin and fasansoufflée w/poppy seeds baked rodfrugte gratin and champagne syrup recipe, please follow these instructions:

Beef Tenderloin and Beef Tenderloin: cut through fasansoufflée and tapped out to approx. 1 cm thickness. Pheasant breasts blended with eggs and cream, season with salt and pepper. Blanched spinach leaves, onto the water and laid out on beef tenderloin. Souffléefarsen lubrication out of the spinach, and it rolled tightly together. Pancetta is added around the roller and is wound. Brown in frying pan and FRY in oven about 3 times in 10 minutes. Keep in mind that the roast must withdraw a minimum of 10 minutes before serving.

Poppy seeds baked rodfrugte gratin: celery is peeled, cut into cubes and boil until tender in the cream. Garlic, salt and pepper are added and blended. Cooled and stirred up with egg yolks. Small molds are greased and sprinkled with blue poppy seeds. The molds are filled 3/4 up with celery puree and bake in water bath ca. 1/2 hour at 175 degrees.

Champagne syrup: sugar cane is melted, light Balsamic and champagne, add and boil the blank to a suitable consistency.