Beef medallions with dill pesto
MainsServings: 2 portion(s)
Ingredients for Beef medallions with dill pesto
Table salt | ||
Kitchen salt | ||
Pepper | ||
1 | tsp | Balsamic vinegar |
1 | tbsp | Cream 13% |
1 | bag | Fresh dill |
1 | clove | Garlic |
1 | Lime | |
1 | tbsp | Olive oil |
150 | g | Peas |
2 | Beef medallions | |
2 | slices | Sausage, ham |
20 | g | Butter |
25 | g | Almonds |
50 | g | Romaine lettuce |
500 | g | New potatoes |
Instructions for Beef medallions with dill pesto
To prepare the Beef medallions with dill pesto recipe, please follow these instructions:
Boil the potatoes until tender about 15 minutes in salted water. Got dill without coarse stalks, almonds, garlic, oil, cream, vinegar, salt and pepper in a blender or food processor, and mix it together. Turn this pesto in the nykogte and drained potatoes.
DUP medaljonerne dry with paper towel. Season with pepper. Warm the butter in a frying pan until it is golden. Brown the meat 1 minute on each side. Turn down to medium heat, fry the medaljonerne finished about 2 minutes on each side. Season with salt.
Cut the salad. Prepare the peas, they can be served raw or given a short rehash in salted water.
Cut the fat edge of sausage, ham. Put sausage, ham and glue both on the flesh. Server medaljonerne with potatoes and salad.
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