Lamb tenderloin in white wine with yellow kartofffelsoufflè

Ingredients for Lamb tenderloin in white wine with yellow kartofffelsoufflè

Instructions for Lamb tenderloin in white wine with yellow kartofffelsoufflè

To prepare the Lamb tenderloin in white wine with yellow kartofffelsoufflè recipe, please follow these instructions:

Boil the potatoes in unsalted water, drain the water and mash them well. Stir cream, egg yolk and turmeric in the potato mash and season with salt and pepper. Gently turn the pinch egg whites in and put the mash into a greased oven-proof soup bowl el. Small coconuts. Behind the bog at 200 degrees C for approx. 30 minutes and server immediately.

Dip the meat with a kitchen roll and brown it for 1 minute with high heat. Stir the meat in a little butter approx. 7 minutes and turn regularly. Leave the meat rested for 5 minutes and season with salt and pepper.

Cook the forehead with white wine. Add the lamb broth and boil halfway. Even with starch, stir in cold water and heat the heat. Whip the butter and season with salt and pepper.

Cut the meat into slices and put it on plates with potato souffle, white wine shrimp, slightly roasted mushrooms and steamed vegetables.