Calf fillet with apple / rosemary sauce and celery fritters

Ingredients for Calf fillet with apple / rosemary sauce and celery fritters

Instructions for Calf fillet with apple / rosemary sauce and celery fritters

To prepare the Calf fillet with apple / rosemary sauce and celery fritters recipe, please follow these instructions:

Turn on the oven at 180 degrees C. alm. oven.

Peel the fat edge of the veal in the tern and season with salt and pepper. Put it in a frying pan of a suitable size and fill the fillet for approx. 1 hour in the oven. When using a step thermometer, the center temperature must be 58 for the rose level and 65-68 for thoroughness. When the steps are complete, remove it from the oven and leave it for approx. 20 min before cutting slices of it. Remember to cut the finished calf fillet into slices across the meatballs.

Apple / Rosemary Sauce:
Peel and chop the shallots and finely chop the apples into small cubes. Season the onions and apples into butter in a saucepan and add apple cheese and rosemary. Let the sauce boil approx. 10 min. Add if necessary. Steak slice from the refractory dish with the calf fillet.

Blend the sauce and add whipped cream. Season with salt, pepper and possibly. 1 glass of calvados.

Celery-frits:
Peel the celery and cut the strips of it. The strips should be approx. 4 cm. Long and 2x2 mm. thick. Heat oil in a deep forehead and pour the celery strips crisp and golden for 10-15 minutes. Peel the fritters with a casserole, put them on a dish and sprinkle them with salt and finely chopped parsley.

Serve the right with a hot flute to