Beef tenderloin with foie gras, kålrabi-rösti and green cabbage recipe
Oksemørbrad is browned on both sides. Season with salt and pepper. Continue on with low heat for approx. 8-10 minutes depending on the thickness. ...
Keywords
- Beef tenderloin with foie gras
- kålrabi-rösti and green cabbage
- EVS. Chervil for garnish
- Corn flour to jævning
- Oil for frying
- Pepper
- Salt
- Potato (300 g approx.)
- Kohlrabi
- Strong beef broth
- Beef Tenderloin à 150 g
- Almond splitter
- Butter
- Kale
- Foie gras Terrine (finished)
Ingredients
- EVS. Chervil for garnish
- Corn flour to jævning
- Oil for frying
- Pepper
- Salt
- 1 Potato (300 g approx.)
- 100 g Kohlrabi
- 2 dl Strong beef broth
- 2 Beef Tenderloin à 150 g
- 25 g Almond splitter
- 25 g Butter
- 300 g Kale
- 50 g Foie gras Terrine (finished)
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