Oksemedaillon on røsti

Ingredients for Oksemedaillon on røsti

Instructions for Oksemedaillon on røsti

To prepare the Oksemedaillon on røsti recipe, please follow these instructions:

Oksemedaillonerne (buy them possibly as tournedos omvundet with blubber) seasoned with salt and pepper and FRY in butter in the pan until they have the color, as it now seems, steaks must have (red, medium, well done).

Peel the potatoes and grate them on the coarse side of Slaw iron, pressures as much moisture out as possible (use a Clean dishtowel), season with salt and pepper and form them into "steaks", which is slightly larger than medaillonerne. Remember to press them well together, so they do not fall apart on the forehead. Fry them in hot oil on both sides until they are crisp and golden.

Put oksemedaillonerne (tourne dos'erne) upstairs and serve together with letkogt broccoli and sauce bearnaise.

Tips:
You can replace a third of the potatoes with celeriac.