The casserole tenderloin is a delicious veal dish slowly cooked in a flavorful mix of butter, dry white wine and lemon juice. It is then garnished with fresh parsley and seasoned with salt and pepper.
Salt and pepper the tenderloin, place it in a casserole with the wine and cook it very slowly, covered, for 3-4 hours, moistening with boiling water if necessary.
Half an hour before removing the meat from the heat, add the parsley and the lemon juice.
Let the tenderloin cool slightly, slice it, cover it with the cooking juices and serve.
Casserole dish
Frying pan
Knife
Italy
| Energy (kcal) | 99.87 |
| Carbohydrates (g) | 0.23 |
| of which Sugars (g) | 0.23 |
| Fat (g) | 3.09 |
| of which Saturates (g) | 1.71 |
| Protein (g) | 12.45 |
| Fiber (g) | 0.14 |
| Sale (g) | 0.05 |
