Meat Baked with Adjika, Dried Basil, and White Balsamic Vinegar

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

The mass content of the marinade ingredients for the meat can be slightly more or slightly less than the specified amount, depending on the size and shape of the piece of meat — the meat should be completely covered with dried dill, dried basil, sour cream, adjika, and fully coated with white balsamic vinegar.

Ingredients

Garlic - 2 cloves
Dried Dill Stems - 2 tablespoons
Fresh basil leaves - 3 tablespoons
Sour Cream - 2 tablespoons
Adjika - 3 tablespoons
White Balsamic Cream - 3 tablespoons
Onion - 1 piece
Salt - a pinch
Veal Tenderloin - 14.1 oz

Step by Step guide

Step 1

Salt the meat, rubbing the salt all over the piece. Crush 2 cloves of garlic in a garlic press and rub it into the entire piece of meat. Let the meat rest for about 15 minutes.

Step 2

Rub dried dill into the entire piece of meat, then rub in the dried basil. Let the meat rest for another 15 minutes.

Step 3

Spread sour cream all over the piece of meat, then coat it with adjika. Let the meat rest again for about 15 minutes.

Step 4

Add white balsamic vinegar, coat the meat in it, and let it marinate for about 1 hour.

Step 5

Slice the onion into rings, place it in a baking bag, then add the meat, coating it with the onion. Place the baking bag with the meat in a baking dish or on a baking sheet and put it in an oven preheated to 356°F. Bake the meat for 40 minutes in a closed bag and then for another 40 minutes with the top of the bag opened. Remove the meat from the oven. Let it cool.