Roasted Tenderloin with Vegetables
Main Dishes | Armenian cuisine
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
3
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Veal Tenderloin - 7.1 oz
- Clarified Butter - 0.7 oz
- Wheat Flour - 0.2 oz
- Eggplants - 2.8 oz
- Tomatoes - 2.8 oz
- Red Grape Juice - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - to taste
- Chicken Broth - 4.6 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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