Farseret oksetournedos
MainsServings: 4
Ingredients for Farseret oksetournedos
Fresh basil | ||
Pepper | ||
Salt | ||
Thyme | ||
0.5 | dl | Cream |
1 | Eggs | |
1 | small | Eggplant |
1 | tbsp | Dijon mustard |
100 | g | Butter |
12 | Cherry tomatoes | |
2 | dl | Red wine |
200 | g | Mushrooms |
3 | dl | Beef broth (bouillon cube + water) |
3 | Red onion | |
4 | large | Baking potatoes |
4 | pcs | Beef Tenderloin á 200 grams (tournedos) |
50 | g | Turkey Breast |
500 | g | Broccoli |
8 | mini | Carrots |
Instructions for Farseret oksetournedos
To prepare the Farseret oksetournedos recipe, please follow these instructions:
Cut a pocket in the darkness horizontal, turkey breast, egg and cream and mix with basil, salt and pepper. The fathers are sprayed into the pocket and closed with a toothpick. Bring the steak on a hot pan and put it in the oven approx. 15 min at 180 degrees in a hot air oven (about 20% longer in a normal oven).
Sauce: Cook the pan with the bouillon and red wine and taste with Dijon mustard.
Accessories: The eggplant is cut into slices, turned into flour and golden in oil. The roast is cut in both and shredded with the mushrooms and tomatoes; Wait for the tomatoes to last. Broccoli cut into bouquets and steam in water and butter. The potatoes are cut into thin boats and shaved on a hot forehead, together with a little thyme. Bake finished in the oven approx. 10 min. At 220 degrees.
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