Tenderloin with accordion potatoes and red wine sauce is delicious and tasty evening food. I serve it with celery root puree, but it goes well with other vegetables as well. It's a bit of work, but well worth the time you spend preparing.
1/2 finely chopped onion
A little butter
2 cloves finely chopped garlic
4 dl red wine
2 tablespoons good and sweet balsamic vinegar
2 bay leaves
4 dl good stock, possibly water and bull stock
100 g butter
1 ss maisenna
Salt and pepper
Shine the onion in a little butter. Add garlic, balsamic vinegar and red wine and let it boil to 1/4 of the amount of liquid. It takes approx. 30 min. Add kraft, laurel and rosemary and cook for another 20 minutes. Strain the mixture and add the cornstarch. Bring to a rapid boil and add the butter. When the butter has been added, the sauce should not boil any more, just stir in until the butter has melted.
4 baking potatoes, peeled and divided into 2 cm slices lengthwise
100 g butter
2 garlic, finely chopped
1/2 ts salt
Place a potato slice between two wooden skewers. Cut incisions across the potato slices and let the knife stop in the skewers. Turn the potato slice, place the skewers and repeat the cutting, but at an angle this time.
Gently pull the potato from both ends to loosen the pattern and lightly twist it in your hands.
Place the potato slices in water for 10 minutes, then a little of the starch is pulled out. This makes them crispier when baked.
Melt the butter, mix in salt and garlic, brush the potatoes on both sides and place them in a baking dish. Bake in the middle of the oven for about 40 minutes at 175 degrees, brush with the butter mixture occasionally and turn them over after half the time.
Celery root puree:
1 celery root
Cream, so it just covers
3 tablespoons chicken stock
2 cloves garlic, finely chopped
1/2 lemon, only a little of the juice
Salt and pepper
Peel and divide celery root and carrot into cubes. The cubes are placed in a saucepan and covered exactly with cream. Add chicken nut and garlic and cook until the cubes are tender. Process it into a fine puree and season with lemon, salt and pepper.
Calculate 200 - 250 g of meat per person.
Season it with salt and pepper, brown it on all sides, and put it in the oven at 125 degrees, with a baking thermometer, until it has a core temperature of 54 degrees. Let it rest for a few minutes 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.
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