Ratatouille:
2 onions, coarsely chopped
1 diced eggplant
1 squash in cubes
1 red pepper in cubes
1 yellow diced paprika
6 small diced tomatoes
3 tablespoons olive oil
4 cloves garlic, finely chopped
1 dl dry white wine
1 tablespoon chicken stock
2 tsp thyme
2 tsp rosemary
3 bay leaves
1 teaspoon sugar
Salt and pepper
Fry the onion in oil for a few minutes. Add eggplant, squash, paprika and garlic and simmer over low heat for a few minutes.
Add tomatoes, wine, fondant, herbs and sugar and let everything cook at low temperature under a lid for 20 min. Stir occasionally. Cook for a few more minutes without a lid, so the vegetables cook a little together and become thicker. Season with salt and pepper.
The tenderloinhas been enjoyed in a marinade overnight and is then browned on all sides, before being placed in the oven at 125 degrees, with a baking thermometer, until it has a core temperature of 56 degrees. If you do not have time to marinate it, you can season it with spices you like, before browning it.
Saucemake by frying 2 shredded onions in butter. Season with pepper, barbecue seasoning and paprika seasoning. Pour on 1/2 ltr. cream, 2 tablespoons beef stock and add 1 dl soy sauce. Cook until the sauce has the right consistency.
You can find the potato slices recipe here .