Beef tenderloin with Mint, svampeog baked onions

Ingredients for Beef tenderloin with Mint, svampeog baked onions

Instructions for Beef tenderloin with Mint, svampeog baked onions

To prepare the Beef tenderloin with Mint, svampeog baked onions recipe, please follow these instructions:

Beef Tenderloin freed from tendons and Brown in a frying pan, if desired. in butter. They met in the oven at 200 degrees for about 10 minutes. They are taken out and should pull in about 10 minutes. Then they met back in the oven for about 8 minutes.

Port wine sauce: chop or chop finely and sauté Shallots in the fat in a pan. Port wine is added and reduced to a thick glace. Add the stock and let it cook well through. It can be smoothed at will. Baked onions: Skalotte onions chop at the top as a cross. The onions are pressed lightly with a thumb to loosen the layers. Got butter and chopped parsley on top as well as salt and pepper. 8-10 minutes at 200 degrees bake in the oven. Asparagus potatoes: Asparagus potatoes boiled in salted water and peeled. They cut into slices. Kastaniesvampe and Oyster Mushrooms cleaned. Kastaniesvampene cut into fourths, and oysters hats picked. The roasted in oil or butter in a frying pan. Add the whole mint leaves and Spice it up with salt and pepper.