Beef tenderloin with Funnel chanterelle sauce

Recipe on Beef tenderloin with Funnel chanterelle sauce
Ingredients recipe
4 port
4 slices beef tenderloin, about 600 g
butter
1 tsp salt
1 krm white pepper
Sauce:
200 g fresh funnel chanterelles (or mushrooms)
1 garlic clove
2-3 tbsp butter
1 tbsp flour
2 dl water
2 dl whipping cream
1 tbsp green pepper
1 tsp French mustard
1 1 / 2 tbsp calf Fund
1 tsp Chinese soybean
1 / 2 dl chopped parsley
do this
Chop the mushrooms and garlic. Fry it in butter in a pot. Sprinkle over the flour and stir. Dilute with water and cream. Add green pepper, mustard, calf Fund, soybean and parsley. Let the sauce cook about 5 min. Fry meat in butter in a frying pan for about 2 min. on each side. Season with salt and pepper. Serve with potatoes and jugged easily cooked vegetables. Tip: Do you want to roast beef tenderloin whole, do not hesitate to do it in the oven. Turn oven to 125 degrees. Salt and pepper the meat. Bryn it around the butter in a large frying pan. Add over a ugnssäkert barrels and steak at the bottom of the oven until the inside temperature is about 60 degrees. Linda in the meat in foil and let rest about 15 min. Tip: The ridge can be prepared entirely.

Chicken skewer with saffron sauce

Recipe on Chicken skewer with saffron sauce
1 chicken about
1.5 kg or 400-500 grams of boneless chicken meat
3 carrots
2 parsnips
1 yellow onion
1 red onion
0.5 grams of saffron
1 tbsp butter
2 dl cream
1 MEAT EXTRACT CUBE
2 teaspoons honey
olive oil
salt
brown sugar
cayenpeppar
white pepper
Do this
If you choose whole chicken:
Cut up, bone and remove skin. Cut the meat into pieces big enough to spit. Boil a fund of the hull together with the sliced yellow onion and about 4 dl water. Boil 15-20 minutes. Strain of the Fund and boil again. Let reduce, boil together for about 2 dl of liquid remains. With boneless meat: Dissolve broth in two dl of boiling water. Cut the chicken into pieces suitably sized for spettet. Scale roots and cut in slices. Scale red onion, cut half onion into thin slices and add to the side. Second half gap rough. Grease a ugnsfast form and add root vegetables and divide the onion in the bottom. Drop in a little olive oil and turn so the vegetables may be oil on it. Thread the chicken on a skewer. Brush with olive oil, turning the brown sugar and pepper with cayenpeppar. Add a skewer of vegetables and roast in 225 degrees for 15-20 minutes. Check that the meat is well-done and not pink in the middle. While skewer grills do saffron sauce: Start with a bottom investigation - Melt the butter in a saucepan or såspanna. Add in 1.5 tablespoon flour and stir out. Dilute with the fund or broth, whisk and let boil until it starts to thicken. Beat down the saffron. Dilute the sauce with the cream and let SIMMER, stirring while skewer grills. When the sauce thicken, taste with salt, white pepper and honey. Before serving whipped or mixed the sauce a little airy with mixer rod or elvisp. Keep warm until serving and serve winds over skewer and toast alongside. Decorate with sliced red onion and served with rice, couscous or bulgur

Pork tenderloin stew, 6 port

Recipe on Pork tenderloin stew, 6 port
Ingredients recipe
1 kg pork tenderloin
4 dl cremfesh
5 juniper berries
4 bay leaves
3 tsp balsamickovinäger
3 tbsp calf
Fund Salt / fine ground black pepper
Accessories
cook rice
Root
2 red peppers
1 yellow onion
300 g Celeriac
2 parsnips
2 carrots
1 / 2 zucchini
100 g mushrooms
Do this
Cutting and polishing away tendons from the pork fillet. cutting them in a centimeter discs. sen mills on the pieces with onion and spices. Then do you put into the meat in a pot and pours water in just to cover and keep in Balsam Icon and calf Fund. and let it boil for about 15-20 min Then you cut the vegetables into coarse pieces and steaks at them also. then add them in the pot and let boil for about 3-5min to late do you have in cremfreshen and cook another 2 min then you prepare and taste it with salt pepper if needed. boil rice. and the salad is well suited to be outside

Whole fried chicken, 4 port

Recipe on Whole fried chicken, 4 port
Ingredients recipe
2 whole chickens
150 g butter
30 g fresh rosemary
30 g fresh thyme
4 garlic cloves
10 g fine ground juniper berries
Accessories
600 g potatoes
Do this
take up the butter so it becomes room temperature. since finely chopped you rosemary, thyme, and garlic also push down and keep in enbären in the butter. then fill with chicken mixture in a little and a little outside. then into the oven at 175 degrees 35-40 min. divide the potatoes and put it in 25-30 min. Then ready for serving. you can also make a rödvinsås if you want.

Roasted vegetables with cheese stuffed chicken, 4 port

Recipe on Roasted vegetables with cheese stuffed chicken, 4 port
Ingredients Recipe
700 g corn tenderloin
150 g feta cheese
4 whole sprigs fresh rosemary
paprika powder
salt / finely ground black pepper
Vegetables
4 carrots
150 g celeriac
200 g parsnips
2 red onions dried thyme
3 teaspoons olive oil
salt / finely ground black pepper
Red wine sauce
2 dl sugar
5 dl red wine
2 dl calf Fund
1 dl balsamico vinegar
Do this
Cut a hole in the chicken in the length and the plug in feta cheese and rosemary. then on with the spices and milling the chicken in a frying pan, just so that it may color. then you rotsakera cut into cubes and onions in boats. put them on a plate Furnace and salt pepper and olive oil to mix around late into the oven while the chicken, at about 220 degrees in 25-30 minutes, then take a saucepan and add the sugar and stir constantly until the sugar becomes light brown then put you in balsamico and let it boil with the sugar then pour in the rest boil for 7 min ago prepare you for. Serve happy with a little salad.