Oksetykstegfililet and Romainese Salad with chestnuts, red-boiled mustard-goat and butt-diced barley with root vegetables

Ingredients for Oksetykstegfililet and Romainese Salad with chestnuts, red-boiled mustard-goat and butt-diced barley with root vegetables

Instructions for Oksetykstegfililet and Romainese Salad with chestnuts, red-boiled mustard-goat and butt-diced barley with root vegetables

To prepare the Oksetykstegfililet and Romainese Salad with chestnuts, red-boiled mustard-goat and butt-diced barley with root vegetables recipe, please follow these instructions:

Stitching of beef steak fillet
Turn on the oven to 250o and keep it warm. Put the steps in a greased, refractory dish that matches the size of the steps. Put the dish in the oven and brown the beef roast fillet for 10-15 minutes. Then season the steps with salt and pepper and turn the oven temperature to 180o. Come if Some water in the dish. Insert a step thermometer from the side into the middle of the steps. The center temperature should be 55-60o for red / rosegegt meat, 60-65o for light pink and 65-68o for cooked meat. It takes about 1 hour. The steps are cut across the meat fibers (it does not have to rest), the staple is discarded.

Romain salad with chestnuts
Wash and dry the chestnuts. Cut a cross at the pointed end of the chestnuts with a slight sharp knife or with a chestnut cutter. Fill a small, refractory dish with coarse kitchen salt and put the chestnuts into the salt with the cross up. Put the dish in the oven at 180o for approx. 45 minutes until the chestnuts feel tender when stuck in them. Pull the skull of the chestnuts, it is removed while lightened. The cutlery is removed from the apples, cut into thin boats. Cut the bell peeler in thin slices. Mix apples and celery dishes in a bowl with pieces of Romaine salad. Pour vinegar and oil over and decorate with finely chopped chives and the baked, chopped chestnuts. Season with salt and pepper.

Red wine-fried mustard clove
Pilch the shallots and pour them golden in half of the butter. Add leaves of thyme and sugar. Then pour red wine and 1 dl water into the pan and allow the onions to boil for approx. 15 minutes. Then the rest of the butter comes in and it is seasoned with salt and pepper.

Vegetables in butterdej
Peel the potatoes and boil them in leached salt for approx. 20 minutes and cut into thin slices of approx. 2 mm. Then peel pastry and carrots and cut them into thin slices of 2 mm. Bring a pan of salted water in boil and cook the vegetables for 5 minutes. Take them up with a casing and dip them dry in a clean dishcloth. Roll out the two biscuit slices so that they each fill 20x25cm and are 2mm thick. Place them on baking paper on a baking sheet. Mix the pre-cooked vegetable slices with cottage cheese and finely chopped basil in a bowl. Then spread the mixture in the middle of the two pieces of butterdej. Season with salt and pepper. Brush the edge of the batter with egg pan. Close the dough together about the vegetable mixture and squeeze the edges with a fork. Brush the packages on top and dry if necessary. With almonds. When removing the steps from the oven, set the oven to 230o. Wait for it to warm up to the temperature and then cook the butterflies in the oven for 15-20 minutes until finished and golden.