Saturday, August 08, 2015

Ground meat tournedos - Köttfärstournedos


A really festive dish with the ordinary, everyday ground meat. Creamy liver paté in the patties makes them extra juicy and delicious. Top with roses of port butter!

4 servings

14 oz ground meat (50% beef,
50% pork)
1 tsp salt
dash white pepper
1 egg
good 1/3 cup cream, 15% fat
3½ oz baked liver paté
1 tbsp cream, 15% fat
2 tbsps chopped parsley
1 tbsp port
1 tbsp butter or margarine

Port butter:
2 oz butter or margarine
2 tbsps chopped parsley
½ tbsp port

Start with the port butter. Stir the fat until smooth and blend in parsley and port. Flavour to taste with salt and pepper. Pipe 4 roses of the butter and put in the fridge to set.

Mix the ground meat with salt, pepper, egg and cream. Stir the liver paté with 1 tbsp cream and stir until smooth. Blend in the parsley and flavour with port. Divide the meat in 8 pieces and shape into patties, 3 to 3½ inches in diameter. Put the liver paté in the middle of 4 of them, put the other 4 on top and press around the edges. Melt the fat in a frying pan and fry the patties on both sides until coloured. Pour a couple of tablespoons of water on them, cover with a lid and fry for about 10 minutes on low heat.

Put the patties on a serving plate and place a port butter rose on each. Serve with a potato gratin or raw-fried potatoes, grilled tomatoes and/or a salad.




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