Veal tenderloin robert

Yield: 1 Servings

Measure Ingredient
1½ pounds Veal tenderloin slices
\N \N Salt and pepper
2 \N Thin slices prosciutto ham; finely chopped
8 ounces Brie cheese; peeled and softened
¼ cup Flour
1 cup Unsalted butter
4 ounces Any type mushrooms; (morels :-))
3 \N Shallots; finely chopped
1 cup Cream
1 cup Chopped parsley
\N \N Fresh lemon juice

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@... (Robert D. Patrick) on Feb 12, 1998

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