Copyright 2011 LtDan'sKitchen blogs |
Pictured with Brunede Kartofler Copyright 2011 LtDan'sKitchen blogs |
Fyldt Svinemørbrad - Adapted*
Copyright 2011 LtDan'sKitchen blogs |
2 large Granny Smith
apples, peeled, cored
and chopped
12 prunes, pitted
2 tbsp unsalted butter
1/2 cup beef broth
1 cup heavy cream
1. Butterfly tenderloin the
long way and open flat
and pound to an even
thickness. Season with
salt and pepper.
2. Layer the apples and top with the prunes and roll like a jelly roll along the
longer side.
3. Tie securely with twine and brown on all sides in butter. Add the broth
and the cream and bring to a boil over medium heat. Lower the heat and
simmer for one hour. Rotate meat occasionally to avoid sticking to the
pan.
4. Remove meat to a warm plate and scrape the bottom and sides of the
pan to collect the brownings. Increase the heat to medium high and boil
sauce until thick and glossy. Check for flavor and if too salty, thin out
with water. Press the sauce through a fine sieve and transfer to a gravy
boat.
5. Loosen the meat and slice into 1-inch thick slices. Arrange on a serving
platter and drizzle with the sauce. Serve the remaining sauce on the side.
* Tighe, Eileen: editor, Women's Day Encyclopedia of Cookery, Volume 4, Fawcett Publication Inc., New York: 1966.
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