Easy Recipe Finder
Recipe Feeder
5 oz veal tenderloin - 2 @ 2.5 oz each
shallot - chopped
madeira
-
boursin filling
potatoes - spun
romaine lettuce - chiffonade fine
caesar dressing
demi-glace - white wine
=Saute veal, finish by glazing with shallot, butter and Madeira. Stuff veal tenderloin vertically by cutting a deep cross in the top of the tender and filling. Finish in a very hot oven till warm through, serve with white wine demi-glace.
shallot - chopped
madeira
-
boursin filling
potatoes - spun
romaine lettuce - chiffonade fine
caesar dressing
demi-glace - white wine
=Saute veal, finish by glazing with shallot, butter and Madeira. Stuff veal tenderloin vertically by cutting a deep cross in the top of the tender and filling. Finish in a very hot oven till warm through, serve with white wine demi-glace.