Oksefilét with artichoke bottoms, baked potato and madeira sauce

Ingredients for Oksefilét with artichoke bottoms, baked potato and madeira sauce

Instructions for Oksefilét with artichoke bottoms, baked potato and madeira sauce

To prepare the Oksefilét with artichoke bottoms, baked potato and madeira sauce recipe, please follow these instructions:

Heat oven up to 250 degrees c. Put the roast in a small roasting pan and Brown it in about 10 mins., or to the fat is golden. Take the roast out of the oven, set by oven heat to 160 degrees c. Dim Came crushed garlic, salt and pepper on the roast. Plug a thermometer into the center of the meat. Pour the broth and set the roast in the oven for the thermometer shows 55 °-60 ° c, depending on where the red roast desired. It takes about 40 min Take the roast out of the oven, pour the cloud from and cover roast while the rest of the Court are prepared. It takes approximately, 1/2 time and roast will be fine to stand.

Boil the potatoes in small pieces and in as little water as possible without salt. Pour the potato water, measure out 2 cups. which is poured into the potatoes and mash them together with potato water. Stir eggs into the Marsh, so it will be breezy. Season with salt, pepper. and nutmeg. Put the cooked artichoke bottoms in a greased ovenproof dish. Squirt kartoffelmosen in addition to artichoke bottoms, the rest of the kartofelmosen is injected into the tops in a greased ovenproof dish. Set artichoke bottoms and kartoffelmosen in the oven at 200 ° c until golden, about 10 minutes.

Chop schalotteløggene fine. Sauté them in a little butter. Stegsky, potato water and madeira came in and let it simmer, smooth it possibly. slightly and season to taste. Slice the roast.

Serve with artichoke bottoms and serve with the remaining mashed potatoes and madeira sauce