John Myers
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Hanging Tender with Mashed Potatoes and Glazed Carrots
The perfect hanging tender with mashed potatoes and glazed carrots recipe with a picture and simple step-by-step instructions.
Hanging tender:
- 1 kg Hanging tender
Rosemary mashed potatoes:
- 4 Pc. Rosemary sprigs
- 1 kg Floury potatoes
- Salt
- 250 ml Milk
- 100 g Butter
- Freshly grated nutmeg
- 1 Pc. Garlic cloves
Glazed carrots:
- 750 g Carrots with cabbage
- 3 tsp Salt
- 3 tbsp Butter
- 2 tsp Vanilla sugar
- Pepper
Port wine jus:
- 150 g Shallots
- 1 tbsp Olive oil
- 1 tbsp Sugar brown
- 125 ml Dry red wine
- 300 ml Port wine
- 400 ml Beef stock
- Salt
- Pepper
- 40 g Ice-Cold pieces of butter
Hanging tender:
- Lightly salt the hanging tender and then grill it on all sides over high, direct heat. Then place in the indirect zone and reduce the heat in the grill to approx. 100 – 120 ° C. At a core temperature of approx. 54 – 57 ° C, the meat is medium.
- Rinse off the rosemary, shake it dry, pluck the needles from the branches and chop finely. Then set aside.
- Peel, wash and roughly dice the potatoes. Then bring salted water to the boil in a large saucepan and cook the potato cubes in it for about 18-20 minutes.
- Drain the potatoes in a colander, allow to evaporate and drain briefly, then return to the pot. Now roughly mash with a potato masher.
Glazed carrots:
- Cut the carrots to about 1 cm. Clean and wash the carrots with the peeler. Boil in salted water (3 teaspoons) for about 4 – 6 minutes, drain and drain well.
Port wine jus:
- First peel the shallots and cut them into small cubes. Then heat the olive oil in a saucepan and gently sear the shallot cubes in it for a few minutes.
- Pour in the port wine and the beef broth and bring to the boil once. Now season gently with salt.
- Pull the port wine jus to one side and puree with a hand blender. Season with salt and freshly ground pepper.
- It may be the case that you need more or less butter than stated above. Then do not let the sauce boil anymore, but either keep it warm, covered, or serve immediately.
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