Sauté of Veal Tenderloin with stuffed tomatoes and gorgonzola sauce

Ingredients for Sauté of Veal Tenderloin with stuffed tomatoes and gorgonzola sauce

Instructions for Sauté of Veal Tenderloin with stuffed tomatoes and gorgonzola sauce

To prepare the Sauté of Veal Tenderloin with stuffed tomatoes and gorgonzola sauce recipe, please follow these instructions:

De-fat for tendons, possibly. chain muscle and Tenderloin head. Selection of the 12-16 slices, cut into 1 cm. thick. The washers are plumped with the hand. Tenderloin slices seasoned lightly with salt and pepper and fry 1 minute on each side in a pan of oil and 15 gr gyldnet butter ad several times. Veal Tenderloin slices met back at the forehead and flamed with brandy by server no.

Milk and broth to the boil and smoothed over with corn starch udrørt in cold water.
Because the sauce is cooked through for a few minutes and the gorgonzola into small pieces, add. The cheese is melted, stirring in the sauce-the sauce must not boil now! Gorgonzola Sauce to taste with lemon juice, salt and pepper.

A lid is cut out of the top of the tomatoes and the eroded. Tomato meat chopped and stored. Ham and parsley chopped. Ham, parsley and possibly. garlic mixed with a bit of chopped tomatkød. Stuffing season with pepper and filled into the hollowed-out tomatoes. The stuffed tomatoes sprinkled with breadcrumbs and the rest of the butter shall be allocated on the top.
The tomatoes bake in the oven at 220 degrees for about 10 minutes.