Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, October 09, 2006

Tenderloin in Parchment Paper

(Kagitta Bonfile)

Tenderloin in Parchment Paper

1 large piece beef tenderloin, ~250 g
1 + 1 tsp butter
1 tsp corn pepper, mashed a little bit
1 garlic clove, mashed with salt
1 small tomato, washed, sliced
1 pinch basil
2 mushrooms, brushed, sliced
1 slice gruyere cheese or Mozzarella (or Kashar cheese)
2-3 onion slices

Rub the tenderloin with salt, peppercorn and garlic. Wrap the tenderloin with a large piece of aluminum foil. Spread 1 tsp of butter in the center of the foil. Place the tenderloin on it. Arrange the tomato slices on top and sprinkle some basil. Place the mushroom slices and put 1 tsp butter on top. Fold the aluminum foil over the top and the sides to prevent the juice from leaking out.

Preheat the oven to 200 C (400 F). Cook for 45-50 minutes on the middle rack. Then remove and open up the aluminum foil. Arrange cheese and onion slices on top of the tenderloin. Set the oven to broil. Place the tray on the second rack from the top. Keep it for 2-3 minutes until the cheese melts with the aluminum paper still open on top.

Serve while still warm.

Meal Ideas:
- Pilaf with Orzo, Roasted Eggplant Salad with Walnuts and Noah's Pudding.



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