Baked tenderloin with mushroom cream sauce

Ingredients for Baked tenderloin with mushroom cream sauce

Instructions for Baked tenderloin with mushroom cream sauce

To prepare the Baked tenderloin with mushroom cream sauce recipe, please follow these instructions:

Pipe a father of minced veal/pork, egg, wheat flour, thyme, salt and pepper. Brown the tenderloin on all sides for a few minutes on a dry pan with easy-release coating. Dissolve the yeast in the liquid, add salt, eggs and oil and knead the flour into the dough a little at a time. Knead the dough is smooth and supple. Roll the dough out into a rectangle about 30 x 35 cm. Put the dough on a baking sheet lined with wax paper. Advantage forcemeat on one half of the dough, put the loin that end and roll the dough together around the meat. Fold the ends together. Brush with the beaten egg and cut the dough. Sprinkle with a little thyme and bake at 200 degrees c. alm. oven for about 35 minutes.

Clean the mushrooms and cut them into quarters or in slices. Heat oil in a pan or on a frying pan and grate mushrooms, Golden. Add the thyme and broth and cook up. shake water, corn starch, dijon mustard and cream together in a melryster. Pour smooth sauce while stirring and cook in no sauce up; season with salt and pepper. Server tenderloin into slices with boiled potatoes, broccoli, carrots and mushroom cream sauce.