Beef Tenderloin in Calvados sauce

Ingredients for Beef Tenderloin in Calvados sauce

Instructions for Beef Tenderloin in Calvados sauce

To prepare the Beef Tenderloin in Calvados sauce recipe, please follow these instructions:

Tenderloin Brown well in fat on all sides and add salt and pepper to taste. The pot is taken by the heat. Add the Calvados and ignite (remember to switch off the hood) When the flames are dying out, add the broth, and placed a lid on the pot. m 15-20 my Tenderloin FRY now. and reversed, when half the time has elapsed. Sauce: Onion and mushroom chopped finely and FRY in a pan in the margarine. The soup is added and the sauce småkoger, covered, for 10 minutes When the loin is done, pour the formed the sky in the sauce together with piskefløden. The sauce tasted with salt and pepper. Tenderloin pulls about 15 min. in aluminum foil before the cut.

Tips:
Accessories: Potatoes, tomato salad or green salad. Tips: the loin can also flamed in brandy. Beef fillet can be prepared in the same way, but with about a 30 min. time.