Pan-fried Tenderloin

Name: Pan-fried Tenderloin
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Tenderloin; Some Light cream; 1 teaspoon White wine vinegar; 1 teaspoon kalvfond; 50ML water; 1 teaspoon olive oil; Some black pepper powder; Some salt

by Rui Erniang

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Ingredients

300g Tenderloin
Some Light Cream
1 teaspoon White Wine Vinegar
1 teaspoon Kalvfond
50ML Water
1 teaspoon Olive Oil
Some Black Pepper Powder
Some Salt

Pan-fried Tenderloin

1. Cut the tenderloin into 1.5 cm thick slices.

2. Sprinkle salt and black pepper on both sides.

3. Put vinegar, light cream, kalvfond and water in a bowl and mix well.

4. Heat olive oil in a pan and fry the tenderloin.

5. Fry on both sides for coloring, about 3 minutes.

6. Turn to low heat, pour in the well-mixed cream sauce, boil, simmer on low heat for 2-3 minutes. If the sauce is too thick, add some water appropriately.