Roast beef tenderloin with mashed potatoes and plum chutney.

For the chutney:
— 250 g of red plums,
— 10 grams of fresh ginger,
— 1 clove garlic,
— 1 small red onion,
— 40 ml of wine vinegar,
— 50 g of sugar,
— cinnamon stick,
— 1 tbsp butter
— Salt.
For the mashed-muslin:
— 400 grams of potatoes,
— 100 ml cream,
— 100 ml of milk,
— 1 tbsp butter
— Salt.
To roast:
— 2 pieces of beef tenderloin 4-5 cm thick,
— 1 tbsp butter
— 1 tablespoon olive oil
— salt pepper.

Plums Peel (I do not clean), cut into cubes. In a saucepan with a thick bottom heat the oil mixture and fry until transparent chopped onion, garlic, ginger. Pour the plum, add sugar, vinegar, salt and cinnamon. Cook over very low heat, stirring constantly, 25-30 minutes. Cool.

Potatoes Wash, chop with a knife, wrap in foil and bake in an oven preheated to 180 degrees until tender, about 45 minutes. Another hot peel and pass through a potato press. Add hot cream with milk, salt. Puree made from baked potatoes to me was a pleasant discovery it was delicious. You can make the ordinary.

Chunks of tenderloin associate culinary thread. Fry in oil mixture over high heat on all sides until golden brown. Season with salt and pepper. Put into a mold, pour the olive oil and place in a preheated 180 degree oven for 20-25 minutes. If you like roasted much time should be increased. I (and my husband) loved the meat was medium rare.

On a plate put mashed potatoes, chutney, sliced ​​meat and serve immediately.

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