Free Recipe Veal Tenderloin Robert
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Veal Tenderloin Robert Recipe
1-1/2 lb Veal tenderloin slices
Salt and pepper
2 Thin slices prosciutto ham;
-finely chopped
8 oz Brie cheese; peeled and
-softened
1/4 c Flour
1 c Unsalted butter
4 oz Any type mushrooms; (morels
-:-))
3 Shallots; finely chopped
1 c Cream
1 c Chopped parsley
Fresh lemon juice
Veal Tenderloin Robert Preparation
A hair early, but don”t know when I”d get on the computer tomorrow. This recipe is from GATHERINGS by the Junior League of Milwaukee. Best served with a subtle noodle dish or steamed veggies and parslied boiled potatoes. Pound veal and season lightly with salt and pepper. Combine ham and brie and spread on veal slices. Roll up and dust veal with flour. Melt butter over medium heat in large skillet. Saute veal rolls until brown on all sides and cooked through. Remove to a covered plate. In same pan saute mushrooms and shallots in remaining butter. Add cream and bring to a boil. Reduce sauce to desired consistency and add parsley. Season to taste with lemon juice and salt. Spoon sauce over veal. 6-8 servings Great for company! Marie Posted to TNT Recipes Digest by rdpatrick@juno.com (Robert D. Patrick) on Feb 12, 1998
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Veal Tenderloin Robert?
If you know a better Veal Tenderloin Robert Recipe please comment below.