Veal tenderloin with quince puree and lingonberry sauce

Prick a quince with a fork over the entire surface and send it to the oven, heated to 180 degrees, for 30 minutes.

Lingonberries fill 30 grams of sugar and leave for 20-25 minutes, during which time it will give up its juice.

Use your hands to mix 60 grams of butter, 50 grams of sugar, flour and peanuts. Put on a baking sheet in a thin layer and send to the oven for 10 minutes.

Quince peel and seeds, punch in a blender, adding 40 grams of butter and 20 ml of vegetable oil, until a smooth mash.

Cut the strip from the film, cut off the thin part. Pour the vegetable oil over the tenderloin, salt and pepper, and tie with cooking thread with a sprig of rosemary.

Heat olive oil in a pan, toss a couple of whole cloves of garlic and fry the tenderloin on all sides. Toward the end add a piece of butter and, when it dawns, water it with meat. Then send the meat to the oven for 5–8 minutes, depending on the desired degree of roasting.

Put quince puree into a saucepan, add carrot juice and heat, stirring constantly, for 2 minutes.

Warm the lingonberries with sugar by adding 40 grams of butter.

Golden peanut crumble beat off with a hammer or just cut with a knife.

Release the cut from the rope and rosemary, cut into two parts. Pour the lingonberry sauce on the plate, put quince puree, next to the tenderloin, sprinkle with peanut kramblom.