Clean the fat spring well, salt and pepper to taste and rub it with butter.
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| Ingredients to make a tenderloin with cream and roquefort sauce: |
| 1 loin of vaccine meat 250 grams of Roquefort cheese 200 ccs of liquid cream 2 tablespoons of baitlette 1 teaspoon of cinnamon 8 black plums without bone 50 ccs of oil 75 grams of butter 1 copita of white wine |
Ingredients to make a tenderloin with cream and roquefort sauce:
2. Then, place the cinnamon on the table and pass it through it.
3. Place it in a saucepan, with oil and butter and brown it well.
4. Add the minced ciboulette and add the white wine.
5. Cook over low heat for a few minutes.
6. then add the liquid cream, the Roquefort in small pieces and let its cooking continue.
7. Finally, incorporate plums into pieces and finish cooking.
8. You have to take care that the broth is not consumed; If necessary, a little more liquid cream and wine are added.
