Truffle stuffed sika headpiece

Ingredients for Truffle stuffed sika headpiece

Instructions for Truffle stuffed sika headpiece

To prepare the Truffle stuffed sika headpiece recipe, please follow these instructions:

Cut the fillet from the back. Keep the ribs on the fillet. Use tenderloin. 2: FATHER: blend the 300 grams of meat with salt, pepper, whole eggs, cream and a little truffle. Cut a pocket in the fillet and put stuffing into the meat using an icing bag. Grilling or brown in frying pan and FRY finished in warm oven? approximately 210 degrees for approx. 15 min. 3: Sauce: make a opbagning of butter and flour, add dark Fund and let it boil into. Taste the to with porter and Rosemary. 4: cut in both rødløgene and fry them in a frying pan and add the red wine vinegar and sugar. Steam Brussels sprouts in water with chopped parsley and butter. 5: Bagekartoflerne peeled off and plug out with a noisette-iron. Potato balls of Brown on the Pan, put in the oven in small bowls, sprinkle some cheese over before gratineringen.

Put rødløgene on the middle of the plate, place the meat on, rosenkåls mixture be nicely around the meat. The potatoes are served alongside together with the sauce.