Beef tenderloin is a soft, boneless meat with delicate fibers. The tenderloin should be baked or fried. Then you can appreciate the beauty of this product. Use cheaper and coarser meats for stewing and cooking. The tenderloin is a long, narrow piece, and it takes a little skill to stuff it.
It is necessary
-
- beef tenderloin (1, 2 kg);
- lemon (1 piece);
- olive oil (4 tablespoons);
- ginger root;
- fresh mushrooms (0.5 kg);
- carrots (1 piece);
- onion (1 piece);
- parsley;
- hard cheese (100 g);
- foil;
- thick thread.
Instructions
Step 1
Wash soft meat and dry with a tissue. Place the tenderloin on a cutting board. Cut the meat all the way through without cutting through. Expand the two resulting pieces - you get a wide layer. You do not need to beat off the tenderloin.
Step 2
Make a marinade. Combine the lemon juice and olive oil in a bowl. Peel and grate a piece of ginger root, then mix with oil. Season the marinade.
Step 3
Pour the marinade directly over the flattened meat and spread with the palm of your hand or a cooking brush. Process both sides of the tenderloin, roll the meat into a roll, put it in a plastic bag and put it in the cold - let it stand for a couple of hours. In the meantime, get busy with the filling.
Step 4
Peel fresh mushrooms, rinse them. It is best to use real wild mushrooms in a recipe, but they are rarely on hand. Then champignons or oyster mushrooms come to the rescue. Try to use fresh or frozen mushrooms rather than cans.
Step 5
Preheat a skillet with vegetable oil. Fry the mushrooms or oyster mushrooms so that excess moisture evaporates and a specific mushroom aroma appears. Remember to stir the contents of the pan so that the mushrooms are evenly fried. Transfer the prepared mass to a deep bowl.
Step 6
Free the onions and carrots from the top layer. Chop the onion and grate the carrots with large holes. Place the vegetable mixture in hot oil and simmer, covered. The onions and carrots should soften. Pour hot vegetables with fried mushrooms.
Step 7
Stir the filling. Grate hard cheese and chop parsley. Season with salt or soy sauce. Stir everything well again.
Step 8
Remove the pickled tenderloin from the refrigerator. Expand it to a layer on the board.
Place the filling over the meat. Leave at least five centimeters to the brim so that the vegetables do not come out when baking.
Step 9
Roll the tenderloin and tie with twine or thick white thread. Spread a sheet of foil on a baking sheet, place the meat and wrap it in foil. Place in the oven. Bake the roll until 1, 5 hours.
Step 10
Serve the finished tenderloin roll on an oval platter. Serve with vegetable salad.
