Roasted Tenderloin with Vegetables
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Veal Tenderloin 5 oz
- Clarified Butter 0 oz
- Wheat Flour 0 oz
- Eggplants 5 oz
- Tomatoes 5 oz
- Red Grape Juice 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Parsley to taste
- Chicken Broth 5 oz
Step-by-Step Guide
Step 1
Cut the prepared tenderloin into pieces, one for each serving, and lightly pound with a meat mallet.
Step 2
Sprinkle with salt and pepper, and fry on both sides in clarified butter.
Step 3
Separately, sauté sliced eggplants and halved tomatoes, add the fried flour (the flour should be dark brown), diluted with broth (130 g), salt, pepper, red wine, mix, and bring to a boil.
Step 4
Serve the tenderloin on a plate, arrange the eggplants and tomatoes around it, drizzle with sauce, and sprinkle with herbs.
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