Esta es una exhibición prevé de cómo se va ver la receta de 'Veal Tenderloin Robert' imprimido.

Receta Veal Tenderloin Robert
by CookEatShare Cookbook

Veal Tenderloin Robert
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 10

Ingredientes

  • 1 1/2 pound (16, 1 1/2 ounce. slices) veal tenderloin
  • Salt & pepper
  • 2 thin slices prosciutto ham, finely minced
  • 8 ounce. brie cheese, peeled & softened
  • 1/4 c. flour
  • 1 c. unsalted butter
  • 4 ounce. morels or possibly other mushrooms
  • 3 shallots, finely minced
  • 1 c. cream
  • 1 c. minced parsley
  • Fresh lemon juice

Direcciones

  1. Lb. veal. Season lightly with salt and pepper. Combine prosciutto and brie. Spread mix on veal slices. Roll up. Dust veal with flour. heat butter over medium-high heat in large skillet. Saute/fry veal rolls till brown on all sides and cooked through. Remove to a hot covered plate.
  2. In same pan saute/fry mushrooms and shallots in remaining butter. Add in cream. Bring to boil. Reduce sauce to desired consistency. Add in parsley. Season to taste with lemon juice and salt. Spoon sauce over veal. 6-8 servings.