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PNCHANDRA
Fillet medallions with maple-cider glaze
Make something very special of these fillet medallions with a homemade maple-cider glaze
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the potatoes into pieces lengthwise. Cut the fennel tubers lengthwise into thin parts.
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Put the potato, fennel, oil, fennel seed, (freshly ground) pepper and sea salt in the baking dish and scoop.
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Bake for approx. 45 minutes in the middle of the oven. Change every 15 min.
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After 30 minutes of cooking, mix the maple syrup, mustard, vinegar, aniseed, oil, pepper and salt. Brush the meat with half of the glaze.
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Heat a grill pan without oil or butter and grill the meat for 6 minutes. Turn the meat and brush again with the glaze. Grill still 6 min.
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Remove the meat from the pan, turn around, place on a plate and brush with the rest of the glaze. Leave to rest for 5 minutes.
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Meanwhile, beat the rest of the oil and the vinegar, (freshly ground) pepper and, if necessary, salt to a dressing and spoon with the spinach.
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Serve the spinach with the roasted potato and fennel at the fillet medallions.
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Nutrition
435Calories
Sodium16% DV385mg
Fat22% DV14g
Protein36% DV18g
Carbs19% DV56g
Fiber28% DV7g
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