Ingredients:
- 6 pieces of tenderloin medallion wrapped in bacon
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 sprig each, rosemary and thyme
- 1 clove of minced garlic
- 1 Italian bread
- 100g de bacon
- 1/3 cup parmesan cheese
- 1 tablespoon chopped herbs (rosemary and parsley)
- Salt and pepper to taste
- 1 piece of lemon zest
mustard sauce
- 1 tablespoon of butter
- 2 tablespoons grated onion
- 410g of Catupiry® Original
- 1 tablespoon grain mustard
- 2 tablespoons yellow mustard
- ½ cup of orange juice
- 1 box of cream
- Salt and black pepper to taste
Preparation mode:
Heat the butter and olive oil in a frying pan, grill the fillets flavoring with rosemary and thyme leaves and a clove of garlic. Reserve. Grill the bacon until it’s very dry. In the mixer, beat the Italian bread, bacon, parmesan, herbs and lemon zest, after heating the olive oil and frying lightly. Reserve.
Sauce
In the same skillet in which the fillet was grilled, add the butter and the grated onion and set aside. Add the orange juice and mix well. Place the Catupiry® Original and the other ingredients. correct the salt and pepper.
Mounting
Dispose of the sauce and over the fillets. Sprinkle the reserved breadcrumbs over each fillet.
Accompanying suggestion: leaf salad