Beef meringue medals with flower compote

Ingredients for Beef meringue medals with flower compote

Instructions for Beef meringue medals with flower compote

To prepare the Beef meringue medals with flower compote recipe, please follow these instructions:

The beef tenderloin is cut into six slices of about one cm. thickness. Two of the pieces are turned lightly on a burning hot forehead. Spinach is blanched on a hot forehead with plenty of butter, pepper and salt. Fois groise is divided into four thin slices, which turn over the forehead for a very short time when it otherwise melts. (It's almost only fat).

Then you take a slice of sirloin, not the one that has been on the forehead, put some spinach on top of the piece, put one piece of fois gras on top of the spinach, then put the piece that has been on the forehead and repeat with spinach, fois gras, And finally the third piece of meat. You will do that again and you have two black burgers, each of which is packed into a piece of fat net that keeps it all together.

The oven must be 220 degrees C with a refractory dish of water, where you put your burgers in a pan and on top of the refractory dish ... let's just call it a water bath. It all should have 15-20 minutes depending on the size ...

Compot: Chopped onion and both of the plums are turned shortly in olive oil on a hot forehead. The onions must NOT be brown, but you're welcome to get into olive oil. That's it!

Sovsen: Season peppers, onions, garlic and carrots for a few minutes. Pour a little over half of the wine and boil until there is only one and a half a deciliter left (it takes about half an hour forty minutes). Sieve the vegetables and you have an excellent fund. Take one and a half dl. Cream and pour in. Use oscar's calf broth to taste and even after taste with maizena. Color.

Put the burger on top of a spinach leaf with plum compote next to pour a little sauce on top of the meat and leave a nice little pudding in the middle of the saucepan. With a little parsley.