Cuvette with oven-fried rodurter

Ingredients for Cuvette with oven-fried rodurter

Instructions for Cuvette with oven-fried rodurter

To prepare the Cuvette with oven-fried rodurter recipe, please follow these instructions:

Start with rodurterne. Peel and willow them and cut them into large cubes, respectively, thick slices and onions in both. The garlic can be shared again. Sauté them all in the butter to the right will be blank. Got them in an ovenproof dish in a not too thick layer and season with salt and pepper. Drizzle with lemon juice and pour the broth by.

Set the dish in with the roast. They must have a total of about 50 minutes. They may be good tender. Turn them on and off.

RIDs the fat layer on the roast and rub with salt, pepper and pressed garlic. Place it in a small dish and Brown the at 225 degrees c. alm. oven about 20 minutes. Reduce the heat and cook the 20-25 minutes after where yet rosa the desired.

Use if necessary. a thermometer: it should show 62 degrees if the meat should be pink but not red.

Let the meat rest for 20 minutes before it is cut into thin slices from the corner.

Server on top of the fried herbs sprinkled with fresh chopped parsley.

Tips:
Save the remainder of the roast to cold cuts.