Kalvesteg with sherry sauce

Ingredients for Kalvesteg with sherry sauce

Instructions for Kalvesteg with sherry sauce

To prepare the Kalvesteg with sherry sauce recipe, please follow these instructions:

Peel the calf's fat edge. Bind cotton yarn about steps 5-6 places to keep it together. Place the steps on a griddle in the pan and sprinkle with salt and pepper. Brown the ladder at the bottom of the oven. Screw down and pour water into the frying pan. Step the calvestogen finished at the bottom of the oven. Take the steps after approx. 40 min. And measurements of a center temperature of a steamer thermometer. It must be about 65 °. Step if necessary Calvestegen finished the last 10 min. Leave it rested for approx. 1/2 hour.

Sherry sauce: Boil the steakhouse with high heat until approx. 1 DL. Add ground sauce, salt and pepper. Boil the sauce by low heat and stir for approx. 4 min. Add the sherry and taste the sauce.

Grape Compot: Melt half of the butter in a sauce pan with high heat, but without burning. Sweat half of the spring bulbs for approx. 5 min. Add half of grapes, walnut kernels, salt and pepper. Chance for a further approx. 1 min. Taste the wine compote to and server immediately. Put the rest in the same way, possibly. Just before other serving.

Bruning: Ca. 15 min. At 250 °.

Cooking time: Approx. 50 min. At 175 °.