Recipe for steamers, though for the oven, I think, too. Very tasty, tender and beautiful!
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Thighs boil in salted water, cooled, the broth does not pour.
Larger mushrooms cut in large pieces (about half the total mass), the potatoes clean and cut into rings, green onion too large, part of the fennel and tear the hands.
The second half of the mass of mushrooms and onions finely chop and fry in butter, salt, and pepper.
Meat from the thighs finely chop, mix with fried mushrooms, add mayonnaise, knead well - this is the beef fillet.
Fillet salt and do along the slit and stuffing, fasten with toothpicks.
Melt about 1, 5 table spoons of butter.
In the steamer in the lower tier lay a piece of foil (but so as not to cover the entire surface), put in foil layers (don't forget to add salt)potato, dill, large pieces of mushrooms, green onions. Pour on top of slightly melted butter.
The second layer spread on the grill stuffed fillet, sprinkle with seasonings, pour the remaining oil. Turn on the steamer for 35 minutes.
At this time, prepare the sauce. Melt remaining butter, saute it lightly in the flour, carefully add the broth with hips (mix well to avoid lumps), add pepper, pour in the wine and allow to prepare for 5 minutes. At the end add finely chopped dill.
Chopped fillet served with a side dish, pour the sauce.