Filter
Reset
Sort ByRelevance
PNCHANDRA
Fillet medallions with maple-cider glaze
Make something very special of these fillet medallions with a homemade maple-cider glaze
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Cut the potatoes into pieces lengthwise. Cut the fennel tubers lengthwise into thin parts.
-
Put the potato, fennel, oil, fennel seed, (freshly ground) pepper and sea salt in the baking dish and scoop.
-
Bake for approx. 45 minutes in the middle of the oven. Change every 15 min.
-
After 30 minutes of cooking, mix the maple syrup, mustard, vinegar, aniseed, oil, pepper and salt. Brush the meat with half of the glaze.
-
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.
-
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.
-
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.
-
Serve the spinach with the roasted potato and fennel at the fillet medallions.
Blogs that might be interesting
-
20 minMain dishBroccoli, fresh tagliatelle, fresh cream cheese Pan and Oven, fresh basil, almond shavings,tagliatelle with broccoli puree
-
30 minMain dishspinach (panlaar), pizza dough with tomato sauce, fresh oregano, gorgonzola, black olives without pit, cherryto, grana padano (freshly grated),pizza with spinach and blue cheese
-
30 minMain dishchestnut mushrooms, mushroom melange, onion, garlic, Apple, red cabbages with apple, fresh mashed potatoes, butter, fresh goat cheese,puree turret with goat's cheese
-
10 minMain disholive oil, leeks, Bleu d'Auvergne, creamy chicory soup, bruschetta's,chicory soup with bleu d'auvergne and leek
Nutrition
435Calories
Sodium16% DV385mg
Fat22% DV14g
Protein36% DV18g
Carbs19% DV56g
Fiber28% DV7g
Loved it