Roasted tenderloin with french boulangers and mushroom sauce is party food of the best kind. I've served it with romanesco, which tastes something in between broccoli and cauliflower. They often have it on Menu, but take it into other grocery stores as well, if you ask. The recipe is suitable for 6 people.
Baker's apples:
1.5 kg potatoes
3 large onions chopped
3 cloves garlic, finely chopped
The leaves from 1 handful of thyme
7 dl chicken stock
75 g butter + slightly to lubricate the mold with
2 tbsp oil
Salt and pepper
Peel the potatoes and cut them into thin slices, either with mandolin, or with cheese slicer. Melt a little butter and oil in a frying pan and lightly brown the onion, along with the garlic, on low heat. Let it drain in a colander.
Grease a baking dish and layer potatoes, salt, pepper and onions. Finish with a layer of potatoes, pour on chicken stock and spread the rest of the butter over.
Bake at 210 degrees for 1 hour, until the potatoes are cooked through and have acquired a nice golden color.
Mushroom sauce:
2 pk sliced mushrooms
2 finely chopped onions
3 cloves finely chopped garlic
5 dl cream
4 tbsp beef stock
Pepper
Brown the mushrooms and onion well in butter. Add the garlic and let it simmer for a few minutes. Add cream and stock. Let it cook until it thickens. Season with pepper and possibly. more funds if you do not think it is salty enough.
The tenderloin:
1.5 kg tenderloin
5 cloves of garlic, beaten slightly flat with the blade of the knife
Fresh thyme
Salt and pepper
Butter for frying
Cut off the tendons and membranes on the meat, or arrange it at the fresh produce counter.
The fillet should be at room temperature for about 30 minutes before being heat treated. Season with salt and pepper and brown the fillet quickly on all sides in the butter, along with a few stalks of thyme and garlic cloves. Put the fillet in a baking dish, in the middle of the oven at 150 degrees and insert the cooking thermometer. Take out the fillet, when the thermometer shows 56 degrees and let it rest in mine. 15 minutes on the bench, before cutting it up.
If you want to prepare the tenderloin in sous vide, season the meat with salt and pepper and vacuum it in the bag, along with crushed garlic, thyme and 100 g butter. Let it snuggle in sous viden for 1 hour at 54 degrees, before taking it out and giving it a quick browning on all sides in the frying pan.
Roman dialect:
Bring plenty of water to a boil, add a little butter. Put in the romanesco and cook for 3 minutes. Pour off the water and serve immediately.
You will find lots of exciting and tasty recipes with cattle, from near and far here.
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