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  Added: Nov 03, 2011  •  Visited (231)  •  Print version Print this recipe (11)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Tenderloin A La Krejcik
What You Need:
  • 3 pound tenderloin
  • 1 small onion, chopped
  • Salt and pepper to taste
  • 2 small or 1 medium head Savoy cabbage
  • 2 tablespoons French mustard
  • Butter
  • 1 tablespoon chopped fresh parsley
  • 1 pound roast veal or pork
  • 6 mushrooms, coarsely chopped
  • 1 egg
  • 6 slices bacon

  • How To Cook:
    1. Rub the meat with salt, pepper and mustard and return to the refrigerator for 2 hours.

    2. Brown in very hot butter and allow cooling.

    3. In the meantime, chop roast meat fine or put through the mincer.

    4. Saute the mushrooms and onion in butter; reserve outside leaves of the cabbage and shred the centers.

    5. Combine the roast meat, mushrooms, onions, and chopped cabbage, add chopped parsley and whole raw egg, season, and mix thoroughly.

    6. Spread the mixture over the meat, wrap in cabbage leaves and cover with bacon slices. Secure with cotton or string.

    7. Add any remaining butter and bake in a hot oven (450░F) for 30-35 minutes.

    8. Remove the string, slice with very sharp knife and serve with its own juice.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Poland
    Dish ╗ Main Courses
    Main Ingredient ╗ Meat & Poultry ╗ Pork
    Main Ingredient ╗ Vegetables ╗ Mushroom
    Main Ingredient ╗ Herbs & Spices ╗ Mustard


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