Oksetyndstegfilet with pasta in walnut sauce and sprouts in parsley butter

Ingredients for Oksetyndstegfilet with pasta in walnut sauce and sprouts in parsley butter

Instructions for Oksetyndstegfilet with pasta in walnut sauce and sprouts in parsley butter

To prepare the Oksetyndstegfilet with pasta in walnut sauce and sprouts in parsley butter recipe, please follow these instructions:

Ripe greasy on the bullet ladder in rudder pattern / tern. Brush it on a pan of butter and oil on all sides and season with salt and pepper. Put it in a small oven dish and place it in the oven at 180 degrees. Insert a step thermometer from the side into the center of the step ladder. The center temperature must be 55-60 degrees for roasted meat, 60-65 degrees for low pink and 65-68 degrees for thoroughbred. It takes 45-60 minutes. Let the steps rest for 20 minutes before cutting slices of it across the meat threads. Stove grease is discarded.

Walnut sauce: Slices of French bread without crust soaked in 1 dl. Milk for approx. ½ hour in a spacious bowl. ¾ of walnuts are chopped fine, possibly. On the food processor and put into the bowl with finely chopped garlic. All of it is stirred together with a whisk to a smooth, thick mass and then add olive oil a little at a time. Chop the parsley and add half, save the remaining sprouts. Bowl the fried parmesan cheese into the sauce and season with salt and pepper. Save the thick sauce (reminiscent of pesto) until the pasta is cooked a little later.

Rosenkål in parsley butter Clean the sprouts. Let them boil in ½ liters of letsalted water in a large pot for a little 5-10 minutes. Pour the water and add butter and parsley to the sprouts. Stir gently around so the butter and parsley spreads over all the sprouts.

Boil fat sweets as stated on the package in leachate water. Turn the walnut sauce in and sprinkle the last walnuts over as a decoration.

The platter slices the steps together with the sprouts with parsley butter and served pasta in walnut sauce.