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 Voronoff style tenderloin
     4 veal tenderloin  6 tablespoons Worcestershire sauce
     2 tablespoons butter  1 tablespoon olive oil
     1 tablespoon Dijon mustard  1 cup brandy
     ground pepper to taste  salt to taste
1- Ask the butcher to prepare four medallions of tenderloin of the same thickness
and eliminate the fat and skin.
2- If you want the meat do not lose its round shape, before frying the medallions,
surround them with kitchen string.
3- Melt the butter in a skillet with oil and incorporate the seasoned fillets.
4- Browning for 2 minutes per side over medium heat.
5- When they caught color, pour over Worcestershire sauce and turn them over once
again to take taste, without turning it with a fork.
6- Add the mustard and stir a little to mix with the liquid.
7- Cover the pan and continue cooking for a couple of minutes.
8- Finally water the fillet with brandy, light it to flambé the meat and let the
flame goes out alone.
9- The cooking broth should be dense and dark.
10- Remove fillets from pan using a spatula, remove to warm serving bowls and pour
over the sauce obtained.
11- Serve immediately.
It can be served with:
Potatoes: cut into slices and cooked in the oven drizzled with olive oil and
sprinkled with herbs, or fried in a traditional way.
Brussels sprouts: boiled and then sauteed in a skillet with butter.
Carrots and onions: ideal if they are small and very tender and glazed with butter,
sugar and wine.
 Categories:  Bovine
 Estimated Serving:  4
 Estimated preparation time:  30 min.
 Language:  English
 Shared by:  elaine    2010/09/11
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