Meat Baked with Cheese and Tomatoes
Main Dishes • French
Description
If using pork, marinating is not necessary, but beef will turn out dry without marinating.
Ingredients
- Tomatoes 2 pieces
- Mustard Greens 4 teaspoons
- Hard Cheese 5 oz
- Water 0 fl oz
- Veal Tenderloin 30 oz
- Salt to taste
- Ground clove to taste
Step-by-Step Guide
Step 1
To make the meat aromatic, it should be marinated beforehand. The ideal option is to leave it in the marinade overnight, but if time is short, 1.5 hours is sufficient. Make cross cuts in the piece of meat, rub with salt and ground allspice (you can add any spices to taste).
Step 2
Spread mustard on the meat and place it in a deep dish. Pour a small amount of water over it. Leave it to marinate in this form.
Step 3
Slice the cheese into thin slices and the tomatoes into rounds (in winter, I personally prefer cherry tomatoes—not only for their beauty but also for their taste. Regular tomatoes are tasteless in winter).
Step 4
Place the meat on foil. Put cheese and tomatoes in each cut.
Step 5
Wrap the meat in 2 layers of foil and send it to the oven. Bake at 355°F for about 1 hour. To check for doneness, use a fork—if it goes in easily, the meat is ready; if not, keep it for another 10–15 minutes. To brown the meat, you can open the top layer of foil about ten minutes before the end of baking.
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