KALVEMORBRAD HIRTSHALS

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

Method:

• 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.