Scaloppine of tenderloin with ham and Rosemary

Ingredients for Scaloppine of tenderloin with ham and Rosemary

Instructions for Scaloppine of tenderloin with ham and Rosemary

To prepare the Scaloppine of tenderloin with ham and Rosemary recipe, please follow these instructions:

Cut the tenderloin into 10 pieces on a few cm and bank them flat with the back of the hand.

On each tenderloin slice a few leaves Rosemary, Sage or thyme. Omvikel with parma ham and holiday if necessary. the whole thing with a toothpick.

Brown the meat in the Pan quickly in butter and olive oil, sprinkle salt and pepper on. Meat fry of weaker heat 3-4 minutes. Account shall be taken of the forehead.

Sauce: pour white wine on panmden which added chopped walnuts and gorgonzola sauce and boil up.

Salad: Hæstebønnerne bælges and blanched. bønnderne Sauté and then slipped out of the leathery membrane. Sjalotteløg and pepper, chop finely and mix it all together and olive oil onto over.