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Baked calf sandwich with estragon sauce

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Baked calf sandwich with estragon sauce

Freshly ground pepper
Stegesky from the flesh
1 1/2lMornay sauce from Karoline
1,7kgTurkey Breast, diced
1/2dlFresh tarragon leaves
1/2tspCoarse salt
1/2lWhipped cream
2Trimmed Tenderloin (each a ca. 800 grams)
200gSausage, ham, thinly sliced
3kgSteamed vegetables, e.g. carrots, scallions, green asparagus and red onion
4tbspFresh, finely chopped tarragon leaves
4,2kgNew potatoes

Instructions for Baked calf sandwich with estragon sauce

To prepare the Baked calf sandwich with estragon sauce recipe, please follow these instructions:

Let half of the butter become golden in a saucepan. Brown a sirloin for approx. 2 minutes. Brown the other sirloin in the rest of the butter. Sprinkle with salt and pepper and let the meat rest covered in the refrigerator.

Cut half of all the ingredients in a food processor at a fast rate of approx. 15 seconds. Chop the rest of the ingredients. Put all the foxes covered in a refrigerator for approx. 30 minutes.

Divide the dad into 4 servings. Put a serving dad in a strip of a piece of baking paper. Put a sirloin and a serving dad. Grab the tenderloin into the dad and cover it with half of the bowl. Repeat the "wrapping" of the second sirloin.

Lift - using the baking paper - the roasts on the oven grid. Cut into the baking paper, leaving only paper underneath the dad. Place the grate in a frying pan and brown the meat in the middle of the oven - approx. 15 minutes at 250 degrees. Turn down the heat and pour water. Step the deep browns finished. Take the 2 rows and measure with a steady-state thermostat's center temperature. It must be about 60 degrees.

Leave the meat covered for approx. 20 minutes.

Estragonsauce - Put the roasted chicken into a large, thickened pot and add the rest of the ingredients. Bring the sauce to boil while stirring and taste.