Kalvetournedos served on breadcrouton

Ingredients for Kalvetournedos served on breadcrouton

Instructions for Kalvetournedos served on breadcrouton

To prepare the Kalvetournedos served on breadcrouton recipe, please follow these instructions:

Tournedos: Kalvemørbraden is cut to 4 tournedos. Brush well on the forehead in a little oil. Continue on with moderate heat. About 4 minutes on each side. Pulling an additional 4-5 minutes. Season with salt and pepper.

The bread is stretched to fit the size of the cuted tournament. Turn on the forehead with a little fat so that they are golden on both sides. Put on greasy paper.

Ratatouille: Eggplant, pepper, cabbage and oyster hats are cut into coarse tern. Stir in a little oil until they have taken color. Season with chopped thyme, salt and pepper. Fill in molds (kept warm) and turn out on plate when cooked.

Potatoes: The potatoes are peeled and boiled in water. The red onions are chopped well and quickly boiled in boiling water. The potatoes drip into water. Cool slightly. Stir together with the egg yolks and the cooked red onions. Season with salt and white pepper. The batter is lubricated on a piece of greased baking paper and rolled together. Set cold for approx. 1 hour. Immediately before serving, cut 1 slice of approx. 1 cm. And this is heated in the oven for 5-6 minutes at 200 degrees C. (ordinary oven).

Red Wine Sauce:
The mustots are peeled and boiled in leachate water. Remove from the water and divide into four pieces. Red wine and cloud are cooked to half. Choppers are chopped well. The sauce is fitted with cold butter, a little at a time. Finally add the mustard tooth and shovel.