Grilled veal fillet with potato salad, oven-baked beet strips and spice butter

I was initially a little skeptical about using potato salad for grilled veal fillet, but it turned out really well. Along with the spice butter, we did not miss any other sauce either. Together with the delicious pasture strips, this was a lovely Sunday dinner.

Boil 1 kg of boiled potatoes. If they are fine in the shell, it is not necessary to peel them. Pour off the water and dice them when they are cold enough to take in.

1 box of sour cream

1 bag of mayonnaise

4 ss agurkmiks

2 finely shredded spring onions

2 tablespoons lemon juice

salt and pepper

Mix together sour cream, mayonnaise, cucumber mix, spring onion and lemon. Season with salt and pepper. Add the potatoes. Almost as simple as buying ready-made, but tastes very much, much better. It tastes extra good if it is still warm.

You can find the recipe for the oven-baked pasture strips HERE .

The veal fillet should have been at room temperature for approx. 30 minutes before grilling. Leave it in the pre-purchased rub before grilling, and it will be extra good. Brown the fillet well on all sides of the grill, before placing it on the upper shelf and leaving it there until it is done cooking. Feel free to insert a roasting thermometer, so you are more confident in the result. The fillet is red when it has a core temperature of 55-60 degrees and pink when the roasting thermometer shows 60-65 degrees. Let the fillet rest for approx. 15-20 minutes before cutting and serving.

You will find a recipe for delicious spice butter HER.

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