Calffilet with field champignons

Ingredients for Calffilet with field champignons

Instructions for Calffilet with field champignons

To prepare the Calffilet with field champignons recipe, please follow these instructions:

Rub the calf fillet with pepper. Brush it in the butter in a saucepan that is just so big that the calf fillet almost fills it all out. Turn it until it is well brown on all sides. Season with salt.

Pour approx. Half of the broth and let it roast under low heat for 12-15 minutes. Turn it over and step for another 10 minutes. Remove the fillet from the pan and keep it warm under foil.

sauce:
Get the rest of the bouillon in, measure 3 dl. Out and bring it to the boil. Add the cream and boil it through. Season with salt and pepper. Stir the butter in the sauce just before serving.

Shake the cleaned mushrooms in butter for 5-6 minutes. Sprinkle with salt and lemon juice. Shake bacon into slices until crispy, slice them across the tern and place them in the buttered peas.

Cut the veal into non-thick slices and put them on a hot dish. Yarns with mushrooms and possibly. bacon peas. Bid for sauce and potatoes.