Description
Veal tenderloin baked in a butter-cognac sauce.
Ingredients
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Veal
1 kg
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Olive oil
2 Tbsp
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Oregano
1 tsp
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Zira
-
The mixture of peppers
1 tsp
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Butter
1 Tbsp
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Cognac
50 g
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Salt
Cooking
Go for the meats on Bringing. Anyone have Bringing, tearing chest bras or t-shirts-alcoholics (each his own). Take the tenderloin younger. Pickle in a mixture of peppers, oregano, olive oil. RUB between your hands a pinch of cumin. NOT SALT!!!
After a couple of hours add salt and throw the meat in several pieces (not all at once) along with the remaining marinade on a hot griddle. Fry 1 minute, turning occasionally. If the tenderloin is bigger than me, cut crosswise into 2 or 3 parts.
Put to heat up the oven. In the form greased with butter, spread the meat. Butter cut into small pieces and spread on meat.
Bake 7 minutes at a temperature of 200*C. Remove, inspect, turn over, lay back.
After another 7 minutes take out. Pour in the meat brandy and flamborough.
Give cool slightly. Served with salad Cole slaw.
The resulting sauce is mixed, passed through a sieve and pour the meat.
The meat turned out juicy, medium-rare. Want "blood", not bake for 7 minutes on a side, and 4-5. Savory! Lechaim
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