Fried tenderloin with vegetables
3 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories229.7kcal
Proteins13.3grams
Fats17.5grams
Carbohydrates3.8grams
Beef tenderloin
200
g
Wheat flour
5
g
Eggplant
80
g
Tomatoes
80
g
Red wine
20
ml
Salt
to taste
Ground black pepper
to taste
Parsley
to taste
Meat broth
130
g
1
Cut the prepared piece into portions, one for each serving, and lightly pound with a mallet.
- Beef tenderloin: 200 g
2
Sprinkle with salt and pepper, and fry on both sides in melted butter.
- Salt: to taste
- Ground black pepper: to taste
- Clarified butter (ghee): 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.
- Eggplant: 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.
- Eggplant: 80 g
- Tomatoes: 80 g
- Parsley: to taste
