Veal tyndstegsfilet with peas, potatoes and parsley sauce

Ingredients for Veal tyndstegsfilet with peas, potatoes and parsley sauce

Instructions for Veal tyndstegsfilet with peas, potatoes and parsley sauce

To prepare the Veal tyndstegsfilet with peas, potatoes and parsley sauce recipe, please follow these instructions:

Start with to score the fat on the calves tyndstegsfileten. Let butter and oil be browned in a skillet or in a frying pan and Brown the roast well on all sides by good heat. Then put the roast in a small roasting pan or a heat-proof platter of appropriate size. Season with salt and pepper.

Set now the tanned skins of rose in the middle of the oven at 150 degrees for about 1 hour. You have the thermometer, put it into the roast from the side. When the roast is done to achieve a core temperature be 58-60 degrees for roasted and 65-68 degrees for well done. Let the roast rest for 20 minutes before cutting slices of it, across the kødtrådene.

Chervil sauce: Start with making an herbal Foundation. First Peel the carrot and parsnips and arrow the onion. Cut these vegetables into smaller pieces approx 2 x 2 cm. and joined them in a pan along with the peppercorns, bay leaf, star anise and 2 tsp. salt. Pour ½ l. water into the Pan and bring to the boil.

Rinse the stems and leaves of arrow kørvelen and save the leaves. The stems are met in the pot to the vegetables, and now it all boils in 20 minutes. Then boiling the vegetables from, they must not be used anymore, and then you have a herbal Foundation.

Bring back herb Fund to boil. Stir in corn flour uf in 1 dl. white wine and stir the mixture into the boiling stock. Let it cook further in 3 minutes. Just before serving, the Fund is taken from the heat, and whipped butter small blobs in. They swept Chervil leaves granted and the sauce taste with lemon juice, salt and pepper.

At the same time as Chervil sauce is prepared, scrubbed new potatoes, they met in a saucepan and boil until tender in salted water for 20 minutes. While the potatoes boil bælges peas. When the potatoes are done, pour the water from cooked, and they met in a bowl. Add the bælgede peas and mix everything with a little butter and sugar.

Server so that the slices of the delicious veal tyndstegsfilet with potatoes and peas and give the Chervil sauce.