Tenderloin with Mustard
Cook the meat in boiling oil until they are well cooked outside but still rare inside. Season with salt and pepper. Remove the meat kepi it piping hot, and into the same pan put 2 knobs of butter and 2 tea-spoonfuls of mustard with balsamic vinegar dissolved in the cream. After cooking for 5 minutes over high heat, put the meat back in and allow to gain flavour.
At this point pour the cognac over the meat and set light to it. As soon as the flame goes out, bring it to the table, adding to taste some more mustard at room temperature.
- 1 Jar of Berni Grilled Peppers
- 4 fillets of veal 150g each
- Balsamic mustard
- Extra virgin olive oil