Veal Tenderloin Robert

Try this Veal Tenderloin Robert recipe, or post your own recipe for Veal Tenderloin Robert

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Veal Tenderloin Robert Ingredients

1 1/2 lb Veal tenderloin slices	4 oz Any type mushrooms; (morels
Salt and pepper	3 Shallots; finely chopped
2 Thin slices prosciutto ham;	1 c Cream
8 oz Brie cheese; peeled and	1 c Chopped parsley
1/4 c Flour	Fresh lemon juice
1 c Unsalted butter

Instructions for Veal Tenderloin Robert

A hair early, but dont know when Id get on the computer tomorrow. This recipe is from "GATHERINGS" by the Junior League of Milwaukee. Best served with a subtle noodle dish or steamed veggies and parslied boiled potatoes. Pound veal and season lightly with salt and pepper. Combine ham and brie and spread on veal slices. Roll up and dust veal with flour. Melt butter over medium heat in large skillet. Saute veal rolls until brown on all sides and cooked through. Remove to a covered plate. In same pan saute mushrooms and shallots in remaining butter. Add cream and bring to a boil. Reduce sauce to desired consistency and add parsley. Season to taste with lemon juice and salt. Spoon sauce over veal. 6-8 servings Great for company! Marie Posted to TNT Recipes Digest by rdpatrick@juno.com (Robert D. Patrick) on Feb 12, 1998

Main Ingredient: Cuisine: Uncategorized