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Oven fillet (aloyau braise)
1 serving
A piece of fillet tenderloin should be stuffed with thick slices of lard, previously seasoned with spices and soaked for 1 hour in cognac (cuts in meat should be made along the meat fibers when spying). Bandage with twine, grate with salt and pepper. Put in a frying pan or roasting pan along with onions, parsley greens, thyme greens and bay leaf. Pour dry white wine with water or broth and put in a previously well-heated (up to 200 ° C) oven without closing the lid. Remove the ready-made meat. 2 tbsp. spoons of cognac heat, pour meat on them and light. When the cognac burns out, serve the meat at the table with roast or boiled potatoes, with mashed potatoes, chicory, sour sprouts, brussels sprouts, rice, early vegetables or tomato paste. Fillet tenderloin is sometimes maintained in marinade before frying.
A piece of fillet tenderloin should be stuffed with thick slices of lard, previously seasoned with spices and soaked for 1 hour in cognac (cuts in meat should be made along the meat fibers when spying). Bandage with twine, grate with salt and pepper. Put in a frying pan or roasting pan along with onions, parsley greens, thyme greens and bay leaf. Pour dry white wine with water or broth and put in a previously well-heated (up to 200 ° C) oven without closing the lid. Remove the ready-made meat. 2 tbsp. spoons of cognac heat, pour meat on them and light. When the cognac burns out, serve the meat at the table with roast or boiled potatoes, with mashed potatoes, chicory, sour sprouts, brussels sprouts, rice, early vegetables or tomato paste. Fillet tenderloin is sometimes maintained in marinade before frying.
meat fillet - 1 kg, lard - 100 g, cognac - 0.25 cups, salt to taste, pepper to taste, butter - 100-150 g, onions to taste, dry white wine - 2 cups, parsley greens to taste, or thyme to taste, or celery to taste, bay leaf - 1 pc.
