Medallions with carrot puree

Ingredients

Directions

1. 1

   Peel, wash and cut the carrots into pieces. Simmer in about 600 ml boiling salted water for about 20 minutes. Wash the meat and dab dry. Wash the rosemary, shake dry, put some nice tips aside for garnishing. Cut 4 larger twigs crosswise in half or in thirds. Pluck the remaining needles from the twigs and chop. Wrap rosemary pieces with kitchen string around the meat. Peel and finely chop the onion. Peel garlic and cut into slices

2. 2

   Heat the oil in a large frying pan. Fry the meat for 3-4 minutes while turning, season with salt and pepper and place on a baking tray. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes in medium heat. Fry the onion cubes and garlic in the hot frying fat for 1-2 minutes. Add tomato paste and sugar and roast for 1-2 minutes or allow to caramelize. Deglaze with stock and vinegar, simmer for 6-7 minutes. Remove the meat, wrap in foil and let it rest in a warm place for about 5 minutes. Melt 30 g fat in the sauce, thicken with sauce thickener, bring to the boil again, season with salt, pepper and sugar

3. 3

   Mash the carrots in the stock to form puree, bring to the boil again, remove from the heat, allow to cool briefly, first stir in the mashed potato powder, then 30 g of fat, season with salt and pepper. Remove meat from the foil, arrange on plates with puree and sauce. Sprinkle with rosemary and garnish