Fltilyklar
Grilled filet of beef, wrapped in bacon, with pearl onion, mushrooms, grilled potatoes and red wine sauce
(4-6 people)
3 kg filet of beef
1 kg bacon (low-fat)
10 large potatoes for baking
500 g small mushrooms
500 g fresh pearl onion (silver onion)
2 tbsp fresh rosemary
3 tbsp fresh thyme
1 bottle red wine
200 g butter
2 dl olive oil
1.5 dl red wine vinegar
0.5 l beef broth
Take the sinew off the filet and wrap the slices of bacon tightly around the meat. It is a good idea to do this the night before and wrap the filet in plastic foil. Heat half of the red wine until it almost boils and add half of the vinegar and a little rosemary and salt.
Put the unpeeled pearl onion into the red wine mix and store overnight in a refrigerator.
Oil mix for potatoes: Mix together the oil, the thyme and some black pepper. Peel the potatoes and cut them into 1cm wide slices before they are allowed to marinate in the oil mix overnight.
Arrange the mushrooms on a grill pin and add a little salt.
Arrange the pearl onions on a grill pin and dry slightly.
Sauce: Boil the wine and the vinegar well. Then add the beef broth. Continue to simmer (make the sauce thicker with cornflour if desired) and stir in the butter and the rosemary just before serving.
Grill the filet at high temperature in the beginning so that the bacon wraps tightly around them. When the bacon is nicely brown the temperature can be reduced, the meat moved to the upper rack. Then the potato slices can be grilled, but they must be carefully dried first. Turn them regularly to avoid burning.
When the meat and the vegetables have been grilled, remove the mushrooms and the pearl onions from the pins and cut the meat into thick slices so it looks like pieces of steak. Serve with the sauce and possibly also fried sugar beans or other kinds of boiled vegetables.
3 kg filet of beef
1 kg bacon (low-fat)
10 large potatoes for baking
500 g small mushrooms
500 g fresh pearl onion (silver onion)
2 tbsp fresh rosemary
3 tbsp fresh thyme
1 bottle red wine
200 g butter
2 dl olive oil
1.5 dl red wine vinegar
0.5 l beef broth
Take the sinew off the filet and wrap the slices of bacon tightly around the meat. It is a good idea to do this the night before and wrap the filet in plastic foil. Heat half of the red wine until it almost boils and add half of the vinegar and a little rosemary and salt.
Put the unpeeled pearl onion into the red wine mix and store overnight in a refrigerator.
Oil mix for potatoes: Mix together the oil, the thyme and some black pepper. Peel the potatoes and cut them into 1cm wide slices before they are allowed to marinate in the oil mix overnight.
Arrange the mushrooms on a grill pin and add a little salt.
Arrange the pearl onions on a grill pin and dry slightly.
Sauce: Boil the wine and the vinegar well. Then add the beef broth. Continue to simmer (make the sauce thicker with cornflour if desired) and stir in the butter and the rosemary just before serving.
Grill the filet at high temperature in the beginning so that the bacon wraps tightly around them. When the bacon is nicely brown the temperature can be reduced, the meat moved to the upper rack. Then the potato slices can be grilled, but they must be carefully dried first. Turn them regularly to avoid burning.
When the meat and the vegetables have been grilled, remove the mushrooms and the pearl onions from the pins and cut the meat into thick slices so it looks like pieces of steak. Serve with the sauce and possibly also fried sugar beans or other kinds of boiled vegetables.
Search
Picture of the day
