Net baked veal fillet with sautéed roots

Ingredients for Net baked veal fillet with sautéed roots

Instructions for Net baked veal fillet with sautéed roots

To prepare the Net baked veal fillet with sautéed roots recipe, please follow these instructions:

The calf fillet is exposed to tendons and fat
KALKUNSOUFFLEFARS:
The turkey breast is cut into the tern and blended gently with salt, additive then the cream. The fathers must be linden like a soft soft ice.
Add pepper and parsley.
The fats are soaked in running water for a few hours.

packaging:
The grease is laid flat on the table, wiped with a kitchen roll, put on a small piece of savoy cabbage, then a thin layer of turkey fired on. Place a piece of calf fillet on it. Crumble with salt and pepper.
Pack in and rub off on a very hot forehead.
The meat is placed in an ovenproof dish. Stir in the oven at 200 g. For 7-10 min. Depending on whether the meat should be pink or thorough.
The meat must last for at least 7 minutes. After it has been in the oven. Just before serving, the meat can be placed in the oven for 1 min. So it's hot at dinner.
The vegetables are cleaned and cut into bruoise (tern of ½ x ½ cm.).
The vegetables are easily sautéed in oil before serving, they should still be crispy.
The potatoes are peeled and cut into cubes of 3-4 cm x 3-4 cm. Stir in oil and put into refractory dish, cooked to the oven. Crisp with white pepper and salt.
Brunsauce / Sky is boiled with red wine until it is blank.