Roast fillet of back animal

Ingredients for Roast fillet of back animal

Instructions for Roast fillet of back animal

To prepare the Roast fillet of back animal recipe, please follow these instructions:

This right is for portioning! The fillets filetteres back! Then plastered the of for tendons mm. Trimmings mm may want to FRY and is used for wildly buillon. Once that's done they rubbed with salt and pepper! Fillets Brown then on a hot pan. Once they are browned of down on a wire rack with a roasting pan with water in, so it just covers the bottom. Then FRY the further in a preheated oven at 200 c. 10-12 my Covered with tin foil and then pulls 10-15 min. a little of the ends cut off and fillets cut in the following way: When the ends are cut off, so these are flat, goes to 10-15 cm up on fillets and cut diagonally down towards the end. |\|/| I have here tried to show it with character! Then champagnes are a nice piece of meat that can stand up! Of a fillet available 4-6 of such pieces. Of the cloud in the baking pan, as well as the possible buillon made a good game gravy! The Court can possibly serve with home made pommes rösti and 1 cooked carrot with a little top and, of course, waldorf salad and lingonberries as befits to! Bon Appetite