Calf fillet with sautéed cucumbers and mushroom sauce

Ingredients for Calf fillet with sautéed cucumbers and mushroom sauce

Instructions for Calf fillet with sautéed cucumbers and mushroom sauce

To prepare the Calf fillet with sautéed cucumbers and mushroom sauce recipe, please follow these instructions:

Stir of the calf fillet: Turn the oven to 150 degrees C. alm. oven. Peel the fat edge of the fillet into the tern and brown the fillet on a golden fat pan. Season with salt and pepper and put the fillet in the oven in a fireproof dish of appropriate size. The fats from the frying pan are discarded.

Let the fillet roast in the oven for approx. 1 hour and 10 minutes. When using a step thermometer, the center temperature must be 58 degrees for rose and 65-68 degrees for thoroughness. Then take the steps out and let it rest for about 20 minutes. Cut the veal into slices across the meatballs.

Sauté Cucumbers: Peel the cucumbers, chop them on the long joints and scrape the kernels with a teaspoon. Cut the halibut cucumbers into 5 cm. Long pieces, which are then cut into "julienne", it's cooking language and means match thin strips.

Bring the cucumber strips into a bowl and sprinkle with salt, sugar and vinegar. Let the strips pull for approx. ½ hour. Then melt on a pan and sauté the cucumber strips, ie Roast without burning them for about 2-3 minutes. Season with salt and pepper. Put the strips in a bowl or on a dish and sprinkle the fine dirt over.

Boil the potatoes in leachate water for about 20 minutes and pil them.

Mushroom sauce: Pour onions and turn them on a pan in butter. Bring the cleansed and sliced ​​mushrooms together with thyme leaves. Then add the cream fry and let the sauce boil thick. Season with lemon juice and salt.