Medallions of tenderloin
Instructions
filet medallions to the forest
Ingredients for 4 people
8 medallions of Veal Tenderloin, 300 g mushrooms, Pate, 200 g onion, 5 3 tablespoons cream, 100 ml of white wine, parsley, extra virgin olive oil, salt and pepper.
Saute chopped onion in a little oil until browned, add the sliced mushrooms, wine, a sprig of parsley and cook over low heat for 15 minutes.
Casting the broth and keep aside. Stir the mushrooms and onion with pates as required to obtain a paste, season with salt and pepper and divide over 4 medallions, cover it with other medallions forming a sandwich.
FRY in very hot oil and place in baking dish.
Add the cooking sauce, cream, the rest of the mixture of pates and stock held aside and cook for a few minutes over low heat. Pour it over the meat and serve immediately.
