Veal Tenderloin Robert Recipe

• 1 1/2 pound (16, 1 1/2 ounce. slices) veal tenderloin
• Salt & pepper
• 2 thin slices prosciutto ham, finely minced
• 8 ounce. brie cheese, peeled & softened
• 1/4 c. flour
• 1 c. unsalted butter
• 4 ounce. morels or possibly other mushrooms
• 3 shallots, finely minced
• 1 c. cream
• 1 c. minced parsley
• Fresh lemon juice

1. Lb.
2. veal.
3. Season lightly with salt and pepper.
4. Combine prosciutto and brie.
5. Spread mix on veal slices.
6. Roll up.
7. Dust veal with flour.
8. heat butter over medium-high heat in large skillet.
9. Saute/fry veal rolls till brown on all sides and cooked through.
10. Remove to a hot covered plate.
11. In same pan saute/fry mushrooms and shallots in remaining butter.
12. Add in cream.
13. Bring to boil.
14. Reduce sauce to desired consistency.
15. Add in parsley.
16. Season to taste with lemon juice and salt.
17. Spoon sauce over veal.
18. 6-8 servings.

veal tenderloin, salt, thin slices prosciutto ham, brie cheese, flour, unsalted butter, morels, shallots, cream, parsley, lemon juice

Taken from cookeatshare.com/recipes/veal-tenderloin-robert-23771 (may not work)