Ingredients:
- 250 gr. of cooked “Elio” Large Lentils
- 4 tenderloin medallions
- 1 medium onion
- 250 gr. fresh cream
- 1/2 glass of white wine
- 1 tablespoon of mustard
- worcestershire sauce
- salt, pepper and oil
Preparation:
Season the tenderloin medallions and sauteé in a pan with 2 tablespoons of oil. Remove from fire and leave them to the side. Separately, sauteé the finely chopped onion, add the medallions, the white whine and leave it to evaporate for a few minutes, add the fresh cream, the mustard, a few drops of Worcestershire sauce and the “Elio” Large Lentils. Season to taste and cook on a low heat until the sauce is creamy.
Cooking time:
25 to 30 min.
