Roasted Tenderloin
Main Dishes • Armenian
Description
Recipe taken from a book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Veal Tenderloin 5 oz
- Onion 0 oz
- Clarified Butter 0 oz
- Potato 5 oz
- Pickles 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Trim the tenderloin of tendons, cut into pieces, one per serving, lightly pound with a mallet, sprinkle with pepper and salt, and fry on both sides in clarified butter.
Step 2
Separately fry the onion, sliced into rings, and the potato, sliced into rounds.
Step 3
Serve the tenderloin on a plate, arrange the fried onion and fried potato around it, and drizzle with melted butter.
Step 4
Place pickles on the side.
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