Beef tenderloin with baked artichokes

Ingredients for Beef tenderloin with baked artichokes

Instructions for Beef tenderloin with baked artichokes

To prepare the Beef tenderloin with baked artichokes recipe, please follow these instructions:

In short, Brown the steaks on all sides on a grill pan. Season it with salt and pepper. Fade the heat. FRY steak State or Government further 12-15 minutes total, depending on how red meat is desired.

Flip it once during cooking. Let steaks rest covered with a tea towel for at least five, like ten minutes before they are served. So when the heat to distribute itself in the flesh, and the juice will be where it is. Rest time is important and is part of the frying process.

Baked Jerusalem artichoke: Jerusalem artichokes will get a flavor reminiscent of artichokes-not least, if you can get organically grown Jerusalem artichoke.

Jerusalem artichokes brushed perfectly clean-they should not be peeled off. They cut into quarters, put into a shallow ovenproof dish and onto with lemon juice and a little oil.

According to taste, you can sprinkle with thyme and possibly reverse Jerusalem artichokes in the crushed garlic. The dish is put into a hot oven 200 degrees, and skokkerne bake 20-25 minutes depending on size. They do not become too soft.

Port wine sauce: sauté the chopped banana shallots in butter, boil down with red wine and port wine balsamic vinegar by half, add a little sugar and boil it down to a syrup, prepared with stegesky from the right, sieved and boiled blank, be fitted optionally with cold butter.

Accessories: Chanterelles and blueberries, roasted on a frying pan.