Fried tenderloin with vegetables

3 servings

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

• Calories: 229.7
• Proteins: 13.3g
• Fats: 17.5g
• Carbohydrates: 3.8g

Ingredients

• Beef tenderloin: 200 g
• Melted butter: 20 g
• Wheat flour: 5 g
• Eggplants: 80 g
• Tomatoes: 80 g
• Red wine: 20 ml
• Salt: to taste
• Ground black pepper: to taste
• Parsley: to taste
• Meat broth: 130 g

Cooking steps

1. Cut the prepared piece into portions, one for each serving, and lightly pound with a mallet.

   Required ingredients:

   • Beef tenderloin: 200 g

2. Sprinkle with salt and pepper, and fry on both sides in melted butter.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Melted butter: 20 g

3. Sauté sliced eggplants and halved tomatoes separately, add browned flour (should be dark brown) mixed with broth (130 g), salt, pepper, red wine, stir and bring to a boil.

   Required ingredients:

   • Eggplants: 80 g
   • Tomatoes: 80 g
   • Wheat flour: 5 g
   • Meat broth: 130 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Red wine: 20 ml

4. Serve the cut of meat on a plate, arrange eggplants and tomatoes around it, drizzle with sauce, and sprinkle with greens.

   Required ingredients:

   • Eggplants: 80 g
   • Tomatoes: 80 g
   • Parsley:  to taste