Filled Veal Tenderloin with lobster tail sauce

Ingredients for Filled Veal Tenderloin with lobster tail sauce

Instructions for Filled Veal Tenderloin with lobster tail sauce

To prepare the Filled Veal Tenderloin with lobster tail sauce recipe, please follow these instructions:

Tenderloin plastered just fine, and with a sharp knife cuts you up tenderloin lengthwise so you get space for females tails, following on from each other. Save a little lobster tails for the sauce. The loin rolled gently together and laced with madsnor. Stir together the marinade and pour over tenderloin. Let it marinate for about 1 hour, if necessary. in a plastic bag in the refrigerator. Save marinade for brushing during grilling.

Sauce: in a saucepan, melt butter, add Fund, orange juice and tarragon. The sauce is boiling into approx. 5 minutes. Then add whipping cream and saffron. The sauce some gruel is at very low heat approximately 15-20 minutes. Add the remaining lobster tails, season with salt, pepper and sugar. The sauce is made to the page, until tenderloin is ready.
Heat the sauce before serving and reversed with butter.

At the Grill: On a well-oiled grate Brown tenderloin on all four sides, in the 2-3 minutes per page. Over direct heat. Brush with the remaining oil/soya marinade, when it turned over. When the loin has the right color on all sides, moved it to the indirect page where the grills finished in 15-20 minutes. Brush on a regular basis.