Fried beef tenderloin with mushroom sauce

Ingredients for Fried beef tenderloin with mushroom sauce

Instructions for Fried beef tenderloin with mushroom sauce

To prepare the Fried beef tenderloin with mushroom sauce recipe, please follow these instructions:

The meat:
Sprinkle the beef tenderloin with salt and pepper and brown it on all sides in butter on a pan, approx. 15 minutes.
Cool it.

Place the thawed butterdish plates on a skewered table, brush the edges with eggs and let them overlap. Push the edges together. Roll the dough to a plate of approx. 35x35 cm.

The filling:
Cut the pork into strips and chop mushrooms and bacon. Stir the pork in butter until it is soft. Then add the mushroom and squeezed garlic and chop until all the water is evaporated.
Stir the garlic cheese in.

Step the bacon pieces until they are crisp and put them on greasy paper. Stir them in the mixture together with basil. Remove the pan from the heat and add egg yolks. Taste with cayenne pepper and let the filling cool off.


Put a strip of filling down the middle of the dough. Leave approx. 5 cm. Be free on both sides. Place the chilled beef tenderloin on top and the rest of the filling upstairs and around the meat. Brush the dough edges with eggs and roll together. Put the package with the joint down on a plate of baking paper and bend the package ends.

Brush the dough with eggs and behind the steps at 250 degrees C. alm. Oven for approx. 30-35 minutes. If the butter dough becomes too dark, put a piece of stannol over.
Leave the beef tenderloin rest for approx. 20 minutes before cutting.

sauce:
Season the mushroom in a little butter, add whipped cream. Season with salt, pepper and a little red wine.

tips:
If the steering thermometer is used, the center temperature for removal from the oven must be
A little red 55-60 C.
Light pink 60-65 C.
Throughput 65-68 C.