Filter
Reset
Sort ByRelevance
DPAPEL
Filetrollade with black pepper and onion jam
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the onion into thin half rings. Heat 2 tablespoons of olive oil in a non-stick pan. Fry the red onions in 15 minutes over medium heat until lightly browned and soft. Turn down the heat, add the balsamic vinegar and the caster sugar and fry for 10 minutes while stirring. Set aside the onion jam. Meanwhile, preheat the oven to 170 ° C. Brush the roulade with the rest of the olive oil.
-
Grind the peppercorns coarsely in the mortar. Sprinkle the peppercorns on a board and roll the roulade through them. Press the pepper well. Melt the butter in an oven-proof frying pan. Fry the roulade in the butter around in 5 minutes brown.
-
Put the casserole without lid in the oven for 45 minutes. Turn the roulade over regularly, also pour frying fat from the pan over it. Remove the pan with the roulade from the oven, let the meat rest for another 10 minutes under the lid. Remove the string. Serve the roulade with the onion jam. Delicious with mashed potatoes.
-
50 minMain dishleaf parsley, fresh oregano leaves, fresh thyme, garlic, fine mustard, White wine vinegar, olive oil, prime rib,sirloin steak with garden herbs marinade -
20 minMain disholive oil, white stir-fry rice, vegetable stock, red grapefruit, Red wine vinegar, honey, chicory, black olive, Red onion, smoked salmon, pine nuts, cress,chicory salad with rice, grapefruit and smoked salmon -
20 minMain dishcrumbly cooking potatoes, Kale, olive oil, onion, Red pepper, black olive slices, chorizo sausage,spicy Mediterranean kale stew -
15 minMain dishsunflower oil, cabbage, Eggs, curry powder, ramen noodles, Cherry tomatoes, ketjapmarinademanis, coriander,noodles with scrambled eggs and coriander
Nutrition
370Calories
Fat32% DV21g
Protein74% DV37g
Carbs3% DV8g
Loved it