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Tournedos of beef tenderloin with gorgonzola butter

Mains
Cook time: 0 min.
Servings: 2

Ingredients for Tournedos of beef tenderloin with gorgonzola butter

Oil for frying and glazing of the potatoes
Pepper
Salt
0.25potParsley, finely chopped
0.5Iceberg lettuce, fintsnittet
1tbspBalsamic vinegar
2Baking potatoes into 8 slices
2Beef Tenderloin à 180 g
2Tomatoes into 8 slices
3Spring onions
40gButter, soft
50gGorgonzola, divided into smaller pieces

Instructions for Tournedos of beef tenderloin with gorgonzola butter

To prepare the Tournedos of beef tenderloin with gorgonzola butter recipe, please follow these instructions:

Oksemørbrad is browned on both sides and seasoned with salt and pepper.

The sliced ​​potatoes and tomatoes are alternately placed in layers of portion cocotte, which are lubricated with a little butter. Potatoes and tomatoes are brushed with a little oil. The potatoes are put in the oven and baked for approx. 45 min., At 200 degrees.

Oven butter bread is put in the oven after 30 minutes have elapsed. And fry with the last minutes, take out and pull for another 10 minutes.

Meanwhile butter and accessories are cooked. One spring bulb is cut into smaller cubes. Whip gorgonzola, butter, finely chopped onions and parsley together. The remaining spring bulbs are sautéed on the hot forehead. The finely chopped iceberg lettuce is swiftly combined with and added balsamic vinegar shortly before serving.

When serving, add butter to the steak and serve cocotte potato and onion salad.

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