Mignon of Danish beef with grilled potato fondant

Ingredients for Mignon of Danish beef with grilled potato fondant

Instructions for Mignon of Danish beef with grilled potato fondant

To prepare the Mignon of Danish beef with grilled potato fondant recipe, please follow these instructions:

The meat is cut free from tendons and is split into 4 small steaks. Brown hard on grill pan, so they get grill pattern.

The potatoes set out in small round plates as blanched, IE. dipped in the boiling water and place in ice water.

Then the next steak on grill pan and be taken as soon as you have also got the grill pattern. They are then in a saucepan with a little water and a little olive oil and cooked tender. Season with salt and pepper.

The cherry tomatoes by scratches in the top with a small cross, soaked in boiling water and place in ice water. The skin is pulled upward on the tomato and put in a heat-proof serving dish ready to go into the oven and bake. A little bit of olive oil onto the upstairs tomato and salt and pepper.

Pearl onions peeled and cooked until tender in water with added salt.

Brown sugar in a small saucepan, then Sauté it karamelliseres, to that end, balsamic vinegar and stir to a sirupkonsistens. Then met calves, chicken stock and red wine on the Fund, and this also reduced to sirupkonsistens. Then whipped the sauce up with butter and season with salt, pepper and grated lime peel. Possibly if the sauce is too sweet to taste with lime juice.