ReceptnaptárBeef Tenderloin Stuffed with Goose Liver
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Ingredients
Method
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- Sear the goose liver in a hot pan for 1-2 minutes per side, then let it cool completely and cut into thin slices.
- With a sharp knife, cut a long pocket into the side of the trimmed, cold tenderloin.
- Arrange the cooled goose liver slices side by side inside the pocket, season with salt and pepper.
- Close the tenderloin back up, tie it tightly with kitchen string, then lard it densely with the finely chopped bacon.
- Roast in a 200°C oven for about 45 minutes, basting occasionally with its own juices.
- Rest in a warm place for 15 minutes after roasting, then remove the string.
- Cut into thin slices, serve with rice, and offer a small cup of hot, strong meat glace alongside.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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