Voronoff style tenderloin  Ingredients:       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

Preparation:

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.

Comments:

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