Filet Royal with basil pumpkinade

Ingredients for Filet Royal with basil pumpkinade

Instructions for Filet Royal with basil pumpkinade

To prepare the Filet Royal with basil pumpkinade recipe, please follow these instructions:

The meat: Dup Filet Royal dries with kitchen roll. Heat the oil on a pan with good heat. Brown the meat on all sides. Season with salt and pepper. Put the meat in a refractory dish.

Basil Pumpkin: Blend Basil, Half-lemon Skull, Raspberry, Garlic and Spoon Skin in a quick cutter, blender or food processor. Season the pulp with salt and pepper and finally mix with egg yolk. Scroll the pan out of a suitable size between two pieces of film - pull one piece of film off. Lay the panade on the meat, press it and pull the last piece of film.

The meat: Put the steps in the middle of a cold oven. Turn on the oven at 160 degrees and allow the meat to fry 30-40 minutes. If the steering thermometer is used, the center temperature should be 60-65 degrees. At 60 degrees the meat is pink, at 65 degrees it is just completed. Cut the meat into slices for serving.

Balsamic vinegar: Boil with high heat balsamic vinegar to half. Spoon cold butter in small terns in balsamico just before serving, so the sauce smooths smoothly. Used as a bar on the plate for serving.

Accessories: Boil the potatoes Steam asparagus for approx. 3 minutes