Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vegetables
Meat
How it's done
Vegetables
Mix the vegetables, oil, herbs and salt in a bowl, spread on a baking tray lined with baking paper.
To roast
Approx. 50 mins. in the centre of an oven preheated to 200°C.
Meat
Heat the clarified butter in a frying pan. Season the medallions, fry for approx. 3 mins. on each side, remove, cover and set aside. Pour the port into the same pan, reduce to half the amount. Pour in the stock, add the balsamic and honey, bring to the boil. Mix the cornflour with the water, pour into the pan while stirring, simmer for approx. 3 mins. Return the meat to the pan and heat gently. Plate up the roasted vegetables with the meat and sauce.
| Note: | Instead of meat, use tofu cut into approx. 2 cm slices. |
|---|
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