Tile ala Birgitta (tenderloin)

Ingredients for Tile ala Birgitta (tenderloin)

Instructions for Tile ala Birgitta (tenderloin)

To prepare the Tile ala Birgitta (tenderloin) recipe, please follow these instructions:

Thaw the spinach up in water, let it circles over, squeeze all the water out.

Cut the meat in ca. 21/2 cm thick slices. Bank them easily, FRY Tenderloin in the margarine in the Pan, not quite done, salt and pepper. Put the tenderloin on a platter, for they are cooled.

Tag sauces powder in a pan with the cold broth (water + cube). Boil up while whipping. Let it be finger hot and stir in sour cream, mustard, garlic and basil. Stir well! It will be slightly thinner.

Wide spinach out in usmurt baking dish. Similar to Tenderloin and shrimp out (save a little shrimp back to garnish). Wide the lukewarm sauce and pour over grated cheese out.

Set it in the oven at 225 degrees C for about 20-25 minutes. Pour a little shrimp and paprika over.