In this recipe, the meat company will becheese and pear stuffing which will give the original taste of beef tenderloin. This recipe contains plenty of quite a hearty filling inside, because when choosing meat, pay attention to the thickness and shape of the meat, which should be sufficient to ensure that when it is cut and then folding to keep all the stuffing inside. Bon Appetit!
800 g beef tenderloin
1 bunch each of green
1 medium onion
150 g of hard cheese
2 large pears
2 tablespoons olive oil
salt, freshly ground black pepper
How to cook meat loaf
Meat wash, dry with paper towel. Make an incision in the middle of the piece, before reaching the edge of about 1 cm. Cut open a piece of the right and left, and before reaching the end of 1 cm. Expand piece of meat like a book. Nadsech thickened places. Cover the meat with cling film, repelling into a thin layer.
Pears Wash, cut into quarters, removecore, flesh cut into strips. Cheese grate. Greens wash, dry and chop. Onion peel and finely chop. Mix pears, cheese, onions and herbs.
Put the stuffing evenly on the meat, leaving1.5 cm unfilled at the edges. Reduce meat loaf. Preheat oven to 200 ° C. Roll bandaged in several places with string. Season with salt and pepper and coat with olive oil on all sides. Wrap loaf in foil, place in oven and bake for 1 hour and 30 minutes. Within 20 min. until the end of the cut foil to roll browned.
Try to replace a portion of hard cheese on a blue cheese and add 2 tablespoons of the stuffing chop nuts.