Côte de Boeuf with ragout of snails, baked garlic and parsley

Ingredients for Côte de Boeuf with ragout of snails, baked garlic and parsley

Instructions for Côte de Boeuf with ragout of snails, baked garlic and parsley

To prepare the Côte de Boeuf with ragout of snails, baked garlic and parsley recipe, please follow these instructions:

The beef fillet is seasoned with salt and black pepper and brune in oil on a hot pan so that the meat gets a strong frying pan.
Steges finished in a 220 degree hot oven for approx. 12 min. - rests 15 min. Before the meat is cut into slices.

Red wine sauce: Red wine and balsamic vinegar cooked to approx. ½ dl. Here comes the calf and the sauce is cooked to the appropriate consistency, seasoned with salt and pepper.

Ragout of snails, baked garlic and parsley: The garlic cloves are baked in a little olive oil in the oven at 200 degrees for approx. 15 min. In this case turn snails and parsley, season with salt and pepper. Baker 5 min. In the oven.

Vegetable sauce: The spring bulbs are made and cut into slices in small pieces, the carrots are cleaned and divided as necessary. Long and sour peas are rinsed. Grease the vegetables on a hot pan in oil until the vegetables are tender, season with salt and pepper.

Potatoes with truffles: Boil the potatoes in water without salt and steam dry. Pure with hand mixes and add boiling cream. Seasoned with finely chopped truffle, truffle oil, salt and pepper. Get in a spray bag and arrange from here on the plate.

Appearance: On hot plates, sliced ​​Cote de Boeuf sliced ​​with the hot ragout of snails, baked garlic and parsley, together with vegetable sauce and potato curry with truffle. The dish is encircled with red wine sauce.