Tender veal tenderloin with spicy cheese sauce

Tender veal tenderloin with spicy cheese sauce

телячья вырезка

• Veal tenderloin — 0.8 — 1 kg
• salt — 1 tbsp
• Rosemary — 1-2 threads
• Thyme — 2-3 threads
• Olive oil — 2 tbsp
• shallot — 1 pc.
• Butter — 50 g
• White wine (Muscat) — 80 ml
• Blue Cheese — 100 g
• Cream — 100 ml
• White pepper (ground) — to taste


1. Prepare the ingredients.
2. Meat Wash and dry with a paper towel. For convenience cut into two equal parts.

3. Tear off the needles from the rosemary and thyme leaves, place in a blender with the salt and whisk together. If no blender, then just chopped
 herbs, mix with salt and remember well.
4. The salt with herbs lay in a thin layer on a plate and break in it the meat on all sides.

Preheat oven to 200ᵒS.

On medium heat, heat a frying pan with 2 tablespoons olive oil. Sear the meat on all sides until a nice golden brown.

Put the meat in a fireproof dish and place in oven for 15 minutes.

5. Preparation of the sauce:
In the same pan, fry the meat which, heat 20 grams of butter. When the butter stops foaming, add the onion and fry until golden brown.
Pour in the wine and boil down by half. Add cheese, crushing his fingers into small pieces. Constantly stir a wooden spatula until complete dissolution of the cheese. Add cream and mix well until smooth.
Turn off the heat. Let stand for 1 minute and add the rest is a piece of butter in a sauce, is actively interfering. Each piece of butter, add the following if the previous melted.
Wipe sauce through a sieve and serve the meat. What remains in the sieve, delicious on plain saltine crackers.
6. remove the meat from the oven and allow 10 minutes to «rest.»
The meat cut into thick medallions thumb.
Arrange on a plate and pour the sauce. Perfectly cooked meat should be very juicy and slightly pink inside.
Serve with any boiled or baked vegetables.
Try to cook, will be very happy!

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