Long-fried Roast beef with flameed mushrooms

Ingredients for Long-fried Roast beef with flameed mushrooms

Instructions for Long-fried Roast beef with flameed mushrooms

To prepare the Long-fried Roast beef with flameed mushrooms recipe, please follow these instructions:

Bone the animal back and cut the excess fat from bones and anything from cutting into a strap. Put the battered onions, garlic and golden sweets off the side and put tomato leek and half of the 3 spices on top of the frying pan in the oven for 1 hour at 230 degrees C.

Take the frying pan and put it all in a large saucepan add the juniper berries, bay leaves and pour approx. 3 liters of water, salt and pepper. Leave all the little simmer for 2-3 hours (if there is white foam on it should be removed) say legs and accessories from then the fund is finished.

Brown the meat on the forehead of everyone sitting and roll it in the remaining herbs that are chopped, swallow it in the Parma ham. (If the tenderloin is not very large, it can be advantageously put together with the front half of the back)

Place the meat on a pan and put it into the oven for 10 minutes at 200 degrees C. Take the meat out to rest approx. 10-12 min give it the last 10 minutes in the oven, the meat is done and put to rest for 5-10 minutes before serving.

Sovsen: Take a suitable amount of fund and cook it with whip cream. Shake the mushrooms on a dry pan, put the grapes and flame with cognac. Came mushrooms and grape mixture in the sauce taste with salt and pepper and a good deal of ribs jelly. Wanted brown sauce can add a little bit of color.



tips:
The meat can be cooked in advance and placed in the refrigerator.