In this recipe, the company will make meat with cheese and pear filling which will give the beef tenderloin an original taste. This recipe contains an abundance of a fairly satisfying filling inside, so when choosing meat, pay attention to the thickness and shape of the meat, which should be sufficient to hold the entire filling inside when cutting and subsequent folding. Bon Appetit!
800 gr beef tenderloin
1 bunch of any greenery
1 medium onion
150 gr hard cheese
2 large pears
2 tablespoons of olive oil
salt, freshly ground black pepper
How to cook meatloaf
Wash the meat, pat dry with a paper towel. Make an incision in the middle of the piece, not reaching the edge of about 1 cm. Cut the piece to the right and left, also not reaching the end of 1 cm. Open the piece of meat, like a book. Notch thickened places. Cover the meat with cling film, beat off into a thin layer.
Wash the pears, cut into quarters, remove the core, cut the flesh into strips. Grate the cheese. Wash, dry and chop greens. Peel and finely chop the onion. Stir pears, cheese, onions and herbs.
Put the filling evenly on the meat, leaving 1.5 cm unfilled at the edges. Roll meat into a roll. Preheat the oven to 200 ° C. Bandage the roll in several places with twine. Salt, pepper and grease with olive oil on all sides. Wrap the roll in foil, place in the oven and bake for 1 hour 30 minutes. In 20 minutes cut the foil to finish so that the roll is browned.
Try replacing part of the hard cheese with blue mold cheese and add 2 tablespoons of chopped nuts to the filling.