Tournedos with snailsauté

Name: Tournedos with snailsauté
Yield: 2
Ingredients: Baking paper; Corn flour; Oil for frying; Pepper; Salt; ½ bundle Parsley, finely chopped; 1 dl Beef broth; 1 dl Red wine; 180 g Vinbjergs nails, roughly chopped; 2 clove Garlic, crushed; 2 Beef Tenderloin à 180 g; 2 twigs Rosemary (or 1 teaspoon dried); 350 g Peeled, cold potatoes; 50 g Butter

Mains

Cook time: 0 min.
Servings: 2

Ingredients for Tournedos with snailsauté

		Baking paper
		Corn flour
		Oil for frying
		Pepper
		Salt
½	bundle	Parsley, finely chopped
1	dl	Beef broth
1	dl	Red wine
180	g	Vinbjergs nails, roughly chopped
2	clove	Garlic, crushed
2		Beef Tenderloin à 180 g
2	twigs	Rosemary (or 1 teaspoon dried)
350	g	Peeled, cold potatoes
50	g	Butter

Instructions for Tournedos with snailsauté

To prepare the Tournedos with snailsauté recipe, please follow these instructions:

The potatoes are divided into 2 servings. Put one serving on a piece of baking paper approx. 50 x 50 cm. Put a spoon of butter on each packet together with 1 spoon of rosemary and season with a little salt. Grab the potatoes well into the baking paper and place them in the oven approx. 20 minutes. The steaks rose golden on both sides. Spice and put in the preheated oven in a refractory dish at 180 degrees for 10 minutes. Take out and pull for another 8-10 min. Quickly shred snails, garlic and parsley on the frying pan. Add red wine and cook to half before adding the beef broth. The sauce is boiled again to half and leveled with a little bit of maizena.

Tournedos with snailsauté

Ingredients for Tournedos with snailsauté

Instructions for Tournedos with snailsauté

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