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Veal tenderloin with red pepper and sage

Veal tenderloin with red pepper and sage


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"Goodies for Christmas" "
I made a quick lunch with veal muscle. Next to it I put a salad of vegetables and a glass of red wine. Nothing complicated but delicious.

  • 500 gr veal muscle
  • 3 cloves garlic
  • 3 tablespoons oil
  • 1 tablespoon butter
  • 1 tablespoon dried and chopped sage
  • 1 teaspoon smoked paprika
  • 1 tablespoon red peppercorns
  • 1 teaspoon chopped green thyme
  • salt

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Veal tenderloin with red pepper and sage:


  1. The veal is sliced ​​into not very thin slices.

  2. The meat is fried in oil mixed with butter.

  3. Peel the garlic, cut it and place it over the meat.

  4. Sprinkle dried sage and smoked paprika on top.

  5. Fry the veal tenderloin on both sides.

  6. Towards the end add the red pepper.

  7. It's still salting.

  8. Beef / veal is recommended to be salted towards the end of cooking. This way it will remain tender.

  9. For freshness, sprinkle with chopped green thyme.

Tips sites

1

Beef / veal is recommended to be salted towards the end of cooking. This way it will remain tender.