Taffeta with curry grease, vegetables, pebersauce and rhubarb chutney

Ingredients for Taffeta with curry grease, vegetables, pebersauce and rhubarb chutney

Instructions for Taffeta with curry grease, vegetables, pebersauce and rhubarb chutney

To prepare the Taffeta with curry grease, vegetables, pebersauce and rhubarb chutney recipe, please follow these instructions:

Cooking the meat:
First turn on the oven at 250 degrees. Scratch so oily on the steps in rudder pattern. Put the steps in a refractory dish or in a frying pan, season with salt and pepper and brown steps in the oven for approx. 20 minutes.

Then turn down and let the ladder continue for approx. 1 1/2 hour at 150 degrees. If the steering meter is used, the center temperature must be 60-68 degrees when the steps have been completed. When removing the steps from the oven, rest for 20 minutes before cutting slices - across the meat threads.

Preparation of rhubarb chutney:
Arrow and heel loosened. Put a saucepan over and cook in a saucepan of vinegar, sugar and salt and chopped onions. Rinse the rhubarb and cut them into pieces at 1 cm. Peel the apple and cut it into cubes of approx. 1 x 1 cm. Then bring rhubarb and apple pieces into the layers together with raisins and mustard powder.

Allow to boil for 3 minutes and then taste it. With a dry cayenne pepper. If the chutney is a little too thin it can be leveled with a little potato flour. The chutney is served cold and has a good stand - so make it possible. the day before.

Ice Cream Preparation:
Boil the foie gras through a saucepan - if it is too thin it can boil longer, so it becomes thicker and tastes more powerful. In another pot, melt the butter, pepper grains come in and heat easily, after which flour is sprinkled with gradually stirring.

Add the flask gradually - while still stirring. Let the sauce boil for 5 minutes, then add the sauce with salt, lemon juice and possibly. A little more pepper.

serving:
Serve slices of beef / calvet cloth with cooked vegetables and potatoes. Give warm sauce and cold rhubarb chutney to.