Stuffed calf tenderloin

Ingredients for Stuffed calf tenderloin

Instructions for Stuffed calf tenderloin

To prepare the Stuffed calf tenderloin recipe, please follow these instructions:

The bristles are polished for seniors. A deep groove is cut in the meat, which is slightly folded and knocked lightly.

Mushrooms are shaken on a dry forehead until the liquid is almost evaporated. The walnuts are mixed in and the crushed garlic is mixed in. The meat surfaces are lubricated with parsley butter and the filling is spread over. The meat is folded and tied together. Or stapled together with meat needles or toothpicks.

Bring the meat in a little fat and put it in an ovenproof dish. Stir at 175 degrees C. alm. Oven for 20-30 minutes depending on the thickness of the meat. Add the bouillon for the last 10 minutes. Pour the broth in a saucepan and add cream fraiche. Smooth and taste with a little soy.

Slice the meat into thin slices and serve the sauce.