Tenderloin medallions

Ingredients for Tenderloin medallions

Instructions for Tenderloin medallions

To prepare the Tenderloin medallions recipe, please follow these instructions:

Tenderloin freed from prejudice and tendons and cut into 2 cm thick slices. Tenderloin pieces spread with mustard on all sides and sprinkled with salt and pepper, and then the bacon slices wrapped around the edge – consider using a toothpick to hold Bacon in place. Medaljonerne out in a greased ovenproof dish, and the finely chopped onion added between medaljonerne. The dish into a preheated oven at 250 degrees for about 25 minutes.

Sauce: heat Flødes light and both cheeses melted in it. They washed madgaskar peppercorns added. The chopped parsley in the sauce. The sauce is poured first in the dish for the medaljonerne, when the 25 minutes have passed and then put the dish in the oven for additional 10 minutes.

Asparagus potatoes boiled, peeled and cut into slices. Then added in a greased casserole dish. There should be a butter BLOBs by the potatoes, and sprinkled with coarse kitchen salt in the dish is put in a 250 degrees oven for about 10 minutes.

The salad: the oranges peeled off and rensen for white skins and cores. Orange flesh cut into slices. Placed on a serving dish, layered with red onions in between.