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Chateaubriand with morkels and fried Christmas salad

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Chateaubriand with morkels and fried Christmas salad

Corn oil
Pepper
Salt
Butter
1cloveGarlic
1bundleParsley
1Leek
1dlPort wine
1dlRed wine
1bundleThyme
100gFresh Morels (if dried 10 g)
2tbspBalsamic vinegar
250gMushrooms
4dlBrown Fund
4Christmas salad
5Shallots
8Potatoes
800gBeef Tenderloin (selection)

Instructions for Chateaubriand with morkels and fried Christmas salad

To prepare the Chateaubriand with morkels and fried Christmas salad recipe, please follow these instructions:

If the morkels are dried, they are soaked for approx. 2 hours in the port wine. If the morkels are fresh, they are cooked with the sauce.

Heat corn oil on a pan, brown sirloin piece on all sides with good heat. Remove the pan from the heat and allow the meat to rest for 10 minutes on the forehead. Cut 3 pieces of mustard onion, slice the slices and put them in a dish that is not too large, along with the sirloin piece, parsley, thyme and garlic, add the red wine and pack the vegetables around the meat.

Peel the potatoes and cut them into slices, dip two of the mustots and chop them well, grate the onions and potatoes in 25 gr. Butter on the forehead, put them in a small dish and put them together with the meat in the oven.

The meat is intervened in the oven at 160 degrees C. alm. Oven as follows:
Stir the meat for 10 minutes, take it out and let it rest for 10 minutes, put the meat in the oven again and let it fry another 10 minutes, take it out and let it rest for 10 minutes, put the meat in the oven again and let it fry done. When the meat is cooked, it must be rested for at least 15-20 minutes before serving.


Sauce: BR & gt; The morkels are sautéed on a pan in a little butter. Add the port wine and let it boil, add the brown fund and bring it to boil, season with salt and freshly ground pepper, lay the sauce with the rest of the butter just before serving the dish.

Vegetables: Sprinkle the Christmas Salad through the two halves, sprinkle some balsamic vinegar on the flat side of the salad, sauté the shared salad on the forehead in a little butter, start with the flat side upwards, when the salad has taken a little color turn it and saute On the flat side. Shake the mushrooms in a little butter on the forehead.


Serve hot plates. First spread the sauce with dumplings on the plate, place potatoes, Christmas salad and mushrooms, cut the meat into slices and place them layered over the toasted mushrooms. If the dish is served on dishes, the meat is cut out at the table.

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