White Sauce Tenderloin


  • 1,76 lb tenderloin
  • Salt
  • Black pepper
  • 5-6 tablespoons of butter

for Potatoes

  • 10 – 15 baby potatoes – fresh potatoes
  • Water - to boil
  • 2 spoonful butter
  • 3 – 4 sprigs of rosemary
  • Salt
  • 3 – 4 cloves of garlic

for the White Sauce

  • 6,76 oz cream
  • 0,44 lb full fat feta cheese

For the potatoes;

Take your pot on the stove and add water to it and boil it.

Take your potatoes in it and cook for 15 minutes until slightly soft.

Take your cooked potatoes in a pan that can go into the oven and press them with the help of a potato masher.

Take the pan on the stove and burn the bottom.

Add butter and turn the potatoes upside down so that they are oiled on all sides.

Sprinkle your rosemary leaves and salt over it.

Then bake in a preheated oven at 352 degrees for 10-12 minutes.

Take your potatoes out of the oven on a separate plate.

Add the garlic to the potatoes on the plate with the help of a garlic masher.

For the tenderloin;

Sprinkle salt and pepper all over your tenderloin.

Put the pan in which you made your potatoes back to the stove and heat it well.

Take your tenderloin into your well-heated pan and seal it all around.

When your tenderloin is seared, add the garlic and rosemary potatoes to the pan with the meat.

When everything is ready, add the butter to your pan.

Then leave your pan to cook for 10-12 minutes in a preheated oven at 352 degrees.

For the white sauce;

Take the cream in your sauce pan and heat it.

Add the white cheese that you shredded with your hands on your heated cream and mix it continuously for 10 minutes over low heat to bring it to a sauce consistency.

To combine;

Place your tenderloin on a flat plate.

Arrange the cooked potatoes around the edges.

After slicing your tenderloin, serve with the white sauce you prepared.

ENJOY YOUR MEAL


 

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