Tenderloin with cream cheese and nuts

Ingredients for Tenderloin with cream cheese and nuts

Instructions for Tenderloin with cream cheese and nuts

To prepare the Tenderloin with cream cheese and nuts recipe, please follow these instructions:

Cut some cut lengthwise in the trimmed tenderloin. Fillet blades out of a flat piece of meat with the inside facing up. Rub the inside with a little salt and pepper and sprinkle with breadcrumbs. Butter 75 g hvidløgsost out on the mørbradens inside and sprinkle the chopped nut kernels. Advantage washed and dried basil leaves at the top.

Press the filling and fold the tip of the tenderloin together has the piece slightly into filling and Tenderloin together. close close with kødnåle, so the filling will be in the tenderloin. Cotton yarn is wound around the tenderloin may be. Put the meat cool about 20 minutes.

Dry the tenderloin with a paper towel. Warm the oil and butter well up in a frying pan. Brown tenderloin all around and put the saw with the opening facing down. Pour broth over and cook up. Put a lid on, turn down the heat and FRY fillet 8 minutes. Flip it and fry it in extreme 8 minutes. Take the tenderloin up and wrap it in aluminum foil and a tea towel and let the meat pull 8-10 minutes.

Remove kødnåle and possibly string and cut the tenderloin into slightly thick slices on the bias with a sharp knife. Put the slices on a small dish and place possibly some fresh basil leaves on the side. Pour fettucinen in a bowl, pour sauce over and mix at the table. Server fettucinen to the flesh.