Tenderloin with gravy

Name: tenderloin with gravy
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 900 g pork tenderloin; 40 g unsalted butter or margarine; 25 ml traditional olive oil; 25 ml tap water

Fill beef tenderloin? You do that.

Ingredients

Kitchen Stuff

1 meat thermometer

Directions

Drain the beef fillet and pat dry with kitchen paper.
At the top of the beef fillet is a fleece, you can remove it with a very sharp knife. Any greasy pieces give flavor but you can also cut away.
Make a small notch in the fleece and place the tip of the knife under the fleece.
Grab the piece of fleece with the fingers and let the knife with the cutting edge slanting upwards along the bottom of the fleece and pull it gently.
Check with the meat thermometer if the meat is at room temperature (minimum 18 ° C in the core).
Heat the butter and the oil in the frying pan. Sprinkle the beef fillet with salt and pepper and place in the pan.
Fry around on high heat for 5 min. Brown.
Turn down the heat and bake for about 15-20 minutes or until a core temperature of 50 ° C (red), or bake as desired. Times regularly.
Remove the meat from the pan, cover with aluminum foil and leave to rest for 5 minutes.
Pour the water into the pan and leave to boil for 2 minutes. Stir the baking utensils.
Cut the meat into slices and serve with the gravy.