ReceptnaptárBeef Tenderloin, Italian Style
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Ingredients
Method
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- Rub the trimmed tenderloin with olive oil, season with salt and a little freshly ground pepper, and let it sit at room temperature for 1 hour.
- Meanwhile, sauté the finely chopped mushrooms in butter, stir in the grated parmesan, and let it cool.
- Make several cuts into the tenderloin and fill them with the mushroom ragout.
- Tie the meat up tightly with kitchen string (or wrap it in a clean kitchen cloth), and part-roast it in a 200°C oven for about 25-30 minutes.
- Take it out of the oven, let it cool, then remove the string or cloth.
- Boil the potatoes in their skins, mash them while hot, and once cooled mix in the eggs, the grated parmesan and salt.
- Coat the cooled tenderloin evenly on the outside with the potato-parmesan mixture.
- 30 minutes before serving, dot it with pieces of butter and roast it golden brown in a hot oven.
- Serve with red cabbage salad.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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