August 09, 2016


Veal tenderloin fillets - 170 g (trimmed of all fat)
Lump lobster meat - 225 g
Freshly ground black pepper
port wine - 1/4 cup
Butter - 4 tbsp


  • Place each tenderloin fillet between sheets of  waxed paper and pound to flatten slightly. Cut a pocket into the side of each fillet and stuff with lobster meat.
  • Rub the outside of stuffed fillets with a moderate amount of salt and pepper. Melt 2 tbsps butter in a large heavy skillet over a moderate heat. Saute the fillets until well browned all over and cooked through, about 15 minutes.
  • When done, take fillets out of the pan and set on a warm platter or individual plates. To the same pan, add the pot wine, stirring and scraping 1 to 2 minutes to deglaze the pan.
  • Remove pan from heat and swirl in the remaining butter, 1 tbsp at a time. Pour the sauce over the veal fillets and serve immediately.

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