Tenderloi and beff chyque
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Clean the tender loin. Wrap some string around the tender loin. Cut the vegetables in mire poix and the trimmings. Fry the trimmings. Remove the trimmings from the pan. Fry the vegetables on the pan. Remove the vegetables from the pan. Add the veal stock to the pan. Add the trimming and vegetables to the veal stock. Leave these ingredients on the pan to simmer. Fry the tender loin until it has color. Put it in the oven for 5 minutes. Strain the veal sauce and reduce the juice. By Gustavo Pasquini
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Tenderloi and beff chyque
- 1. Tenderloin Clean the tender loin. Wrap some string around the tender loin. Cut the vegetables in mire poix and the trimmings. Fry the trimmings. Remove the trimmings from the pan. Fry the vegetables on the pan. Remove the vegetables from the pan. Add the veal stock to the pan. Add the trimming and vegetables to the veal stock. Leave these ingredients on the pan to simmer. Fry the tender loin until it has color. Put it in the oven for 5 minutes. Strain the veal sauce and reduce the juice.