Royal fillet with parsley panade, pickled vegetables and red wine-red beet sauce

Ingredients for Royal fillet with parsley panade, pickled vegetables and red wine-red beet sauce

Instructions for Royal fillet with parsley panade, pickled vegetables and red wine-red beet sauce

To prepare the Royal fillet with parsley panade, pickled vegetables and red wine-red beet sauce recipe, please follow these instructions:

Red wine-red beet sauce
Come on brown sugar and honey in a saucepan at good heat. Let it karamellisere, IE. melt and become light brown. Add the balsamic vinegar. Let it boil at good heat and without lids, so it boils into a syrupy consistency. Peel them. Peel came into the Pan along with the red wine. Let Cook until there is ½-1 dl back. SI peel off. Add the broth and season with salt and pepper. Just before serving warm the sauce up and whipped with small dabs of cold butter.

The meat
Order the Filet Royal with the butcher. Pat Filet Royal dry with paper towel. Season with salt and pepper. Heat oil in frying pan and Brown the meat on all sides. Set the meat to cool.

Parsley panade
Nip the parsley of stems. Rinse it carefully. Bring salted water to a boil. Boil the parsley in it 1 minute. Tag it up and got it immediately in ice water, so it retains the green colour. Strain the parsley free of water. Got it in a blender along with the garlic, soft butter and egg yolk and blend it into a smooth mass. Stir breadcrumbs in panaden. Butter parsley panaden on the flesh. The meat in the oven at 200 degrees for about 30 minutes-to the Center temperature is 58 degrees. Let the meat pull about 20 minutes after it has come out of the oven.

Pickled vegetables
Getting all the ingredients for brine-except Basil-in a pan. Add 1 dl water. Let it boil up. Switch off and let it cool down to about 50 degrees before chopped Basil added. The brine to taste. Vegetables subordinated. Shallots, cut in half, garlic, peeled turnips, peeled carrots scraped or rubbed after boiling (see tips) and the lower end of the asparagus is cut off. Cook the vegetables in lightly salted water until they are barely tender-have bite. Then came the vegetables in the warm layer.

Other vegetables
Cut the cherry tomatoes with a sharp knife "around the stomach". Got them in the boiling water. After five seconds, loosens the skin. Came them in cold water. Remove the lower part of the skin. Let the upper part sit as a decorative collar. Boil to last them, put them in cold water, rub the skin of the hands and keep them in a little lukewarm water. Serve the tomatoes and beets lune. Garnish with herbs.