Meat Baked with Cheese and Tomatoes

Main Dishes | French cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

If using pork, marinating is not necessary, but beef will turn out dry without marinating.

Ingredients

Tomatoes - 2 pieces
Mustard Greens - 4 teaspoons
Hard Cheese - 5.3 oz
Water - 1 fl oz
Veal Tenderloin - 28.2 oz
Salt - to taste
Ground clove - to taste

Step by Step guide

Step 1

To make the meat aromatic, it should be marinated beforehand. The ideal option is to leave it in the marinade overnight, but if time is short, 1.5 hours is sufficient. Make cross cuts in the piece of meat, rub with salt and ground allspice (you can add any spices to taste).

Step 2

Spread mustard on the meat and place it in a deep dish. Pour a small amount of water over it. Leave it to marinate in this form.

Step 3

Slice the cheese into thin slices and the tomatoes into rounds (in winter, I personally prefer cherry tomatoes—not only for their beauty but also for their taste. Regular tomatoes are tasteless in winter).

Step 4

Place the meat on foil. Put cheese and tomatoes in each cut.

Step 5

Wrap the meat in 2 layers of foil and send it to the oven. Bake at 356°F for about 1 hour. To check for doneness, use a fork—if it goes in easily, the meat is ready; if not, keep it for another 10–15 minutes. To brown the meat, you can open the top layer of foil about ten minutes before the end of baking.