BEEF TENDERLOIN CHEESE AND HERBS
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Loading ...June 24, 2008
*120 grams beef tenderloin
*15 grams parma ham(sliced thinly into 3 pcs)
*3 pcs sage leaves
*15 grams parmesan cheese
*10ml white wine
*120 grams roasted potato
*100 grams chickory
*2 grams rosemary
*2 tbsp olive oil
*2 tbsp unsalted butter
1. Slice beef tenderloin in 3 pcs. To make scalopine,put parma ham and sage on top. Dip into flour.
2. Cut potato into chunks and add salt,pepper,butter,olive oil and rosemary. Roast in pre heated oven (180C or 350F) for 15 minutes or until golden brown.
3. Boil the chickory for 10 minutes. Drain. Heat the skillet. Put olive oil, add garlic. Saute’ for 2 minutes. Add the chickory and season with salt and pepper. Squeeze half lemon.
4. Heat sillet over medium fire. Pan fry the beef tenderloin until it turns brown. Pour wine to make the sauce. Put parmesan on top until it melts. Serve hot.
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