Composition / ingredients
Cooking method
Prepare the meat - wash, trim the veins.
Cut the prepared tenderloin into portions 2-3 cm thick
.
Add salt, sprinkle with tomato sauce. Thoroughly roll the pieces on all sides in salt and sauce.
From foil in several layers, roll strips half a centimeter thick less than the thickness of pieces of veal and wrap them tightly around the meat.
Meanwhile, heat a frying pan with oil.
Fry each medallion on both sides until browned.
Then sprinkle with brandy and set on fire. Thus, the meat will acquire a unique flavor and burn excess oil. While the cognac and oil are burning, it is necessary to move the pan in a circular motion.
The medallions are ready. Serve, beautifully laid out on a platter vegetables, herbs, fruits and, of course, delicate rosy veal medallions.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Veal - brisket - 213 kcal/100g
- Veal fillet - 158 kcal/100g
- Veal leg - 161 kcal/100g
- Veal - ham - 108 kcal/100g
- Veal - chop on a bone - 188 kcal/100g
- Veal - schnitzel - 162 kcal/100g
- Veal - dorsal part - 210 kcal/100g
- Vegetable oil - 873 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Hot tomato sauce - 99 kcal/100g
