DinnerBooks
Calventrecôte with broken butter cream and pickled savings

Calventrecôte with broken butter cream and pickled savings

Cooking Time1 h 30 m
Ingredients17
DifficultyMedium
0
0
Noelia DahlNoelia Dahl
Start by frying a lovely marbled calventrecôte. After the frying, brush the meat with dijonsenap and roll it in a almond and vegetable mixture. To it, you have a fluffy butter cream and pickled knasprig sparris.

Ingredients

  • Step: 1
    600 g calventrecôte
  • Step: 2
    1 msk olive oil
  • Step: 3
    1 msk butter
  • Step: 4
    salt
  • Step: 5
    black pepper
  • Step: 6
    1/2 dl scaled almond
  • Step: 7
    1 pc ask fresh grass
  • Step: 8
    1/2 dl dijonsenap
  • Step: 9
    1 pc silver
  • Step: 10
    50 g butter
  • Step: 11
    2 tsk white vinegar
  • Step: 12
    2 dl crème fraiche
  • Step: 13
    500 g savings (white)
  • Step: 14
    2 msk vinegar (12%)
  • Step: 15
    3 msk strokes
  • Step: 16
    3 msk water
  • Step: 17
    1 pc ask fresh parsley

Instructions

  • Step: 1
    Put the oven at 175°C.
  • Step: 2
    Entrecôte: Break the meat around in a mixture of olive oil and butter in a pan. Spice with salt and pepper. Put it in a safe form.
  • Step: 3
    Put the shape in the middle of the oven about 30 minutes or until the inner temperature of the meat is 58°C. Linda in the meat in moistened butter paper and let it rest.
  • Step: 4
    Butterfly: Scale and hack the onion. Cut the butter into dice and wrap it in a pan until it gets brown and smells nuts. Put in the bulb and fresh it a minute. Pour the vinegar and let it boil into the onion.
  • Step: 5
    Mix the crème fraich with the onion and touch it out during heating. Taste with salt and pepper. Let cool in room temperature.
  • Step: 6
    Sparris: Scale the savings rice. Paint or slice it as thin as possible. Cook up vinegar, sugar and water in a pot. Let go and put the savings. Hack the parsley and turn down at serving.
  • Step: 7
    Entrecôte: Hack the almond and cut the lawn bulb nicely and mix it on a plate. Push the meat with the senapene and then roll it in the almond and grass bulb mixture.
  • Step: 8
    Cut the meat in slices and serve with a sparrow and broken butter cream.

Näring

Calories320kcal
Carbohydrates10g
Fat23g
Protein19g
Serving Size8bufféportioner

Comments