Escalope in honey sauce
Ingredients
Features
Description
Wash the grapes, scald with boiling water, remove the peel from each berry. Remove seeds. Soak the vine in port.
Cut the tenderloin into slices of equal thickness. In a large skillet, melt butter over low heat, fry the fillets over medium heat for 5 minutes on each side, pepper, salt.
Transfer the scallops to a plate. In a frying pan in which the meat was roasting, pour the port, put the grapes and honey. Once the sauce starts to caramelize, remove the pan from the heat and a little pepper.
Each of the plates lay a few slices of fillet, grapes and pour the sauce.
Translated by site: wday.ru
