Emincé



  • tenderloin 150 gr ( 0,33 lbs ) 
  • Butter 50 g ( 0,11 lbs )
  • Mushroom 3 bowls
  • Brunoise onion 2 tablespoons
  • Demiglas sauce 2 -3 tablespoons
  • Flour ½ tea pot
  • Cream 3 tablespoons
  • Black pepper ½ teaspoon fresh nursery
  • Red pepper ½ teaspoon
  • Salt ½ tea pot
  • Parsley ½ tea pot finely chopped
  • 3 pots of wine


tenderloin  piece will have an average of 9 weights.

It is covered with salt, pepper and flour.

After frying in the pan, the meat is added.

Onions and mushrooms are added and sauteed for 1 minute.

Adding wine, cream and demiglace sauce.

Care is being taken to ensure that it does not boil.

It is decorated with fire.

Baked potato garnishes are served with it. 

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