Roasted oksehøjrebs fillet with baked potatoes

Ingredients for Roasted oksehøjrebs fillet with baked potatoes

Instructions for Roasted oksehøjrebs fillet with baked potatoes

To prepare the Roasted oksehøjrebs fillet with baked potatoes recipe, please follow these instructions:

The fat cut from the meat so it's still pages stuck in one side. Remove the tendons and put the fat back over the meat.

Season the meat with salt and pepper and place it on the grate over the saucepan. Brown the meat at 250 degrees C alm. oven for 15 minutes.

Peel the potatoes, crack them lengthwise. Got butter, salt, pepper and Herbes de Provence on the cut surface.

Reduce heat to 175 degrees C alm. oven, put the potatoes on the grate next to roast and pour broth or water in saucepan. Style meat and potatoes in the oven about 50 minutes.

Take the meat out and si cloud into a saucepan.

Style the potatoes back in the oven about 15 minutes at 200 degrees, while the meat rests before carving.

Let juices stand a moment so the fat collects in the surface, sprinkle the flour over and then let it soaked up in the fat. whip thoroughly and boil up. Add cream and Tan and season with salt and pepper.

Clean the mushrooms and cut them into slices. Grate mushrooms in butter. Add the mushrooms, the sauce or server them next.

Cut the meat into slices and serve with the baked potatoes, glazed onions and gravy.

Tips:
For the roast is served URf.eks. a strong Portuguese Bairrada Reserva red wine for about 50 us $. If they pour water at the roast in roasting pan, you can sear a bit cut up vegetables (onions, carrots, parsnips, parsley root and/or leeks) and come in saucepan to give flavor to the cloud. The sauce can be further season with a glass of red wine, if desired. instead of cream.