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Tenderloin "Regina"

4 servings

Ingredients

• 600 g Tenderloin head
• 60 g Fat (for frying)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Eggs (hard boiled) (nach Bedarf)
• butter (for pan gravy) (nach Bedarf)
• 400 g Green beans
• 60 g butter (for green beans)
• 60 g butter (for cheese soufflé)
• 60 g Flour
• 0.25 L Milk
• 1 Stk Egg (whole)
• 1 Stk Egg yolk
• 2 Stk Egg white (beaten to stiff peaks)
• 3 EL Parmesan (grated)
• Parmesan (grated, for sprinkling) (nach Bedarf)
• butter (browned, for drizzling) (nach Bedarf)

Instructions

1. Skin and lard a tenderloin head of approximately 600 g.
2. Cut lengthwise, insert halved hard-boiled eggs inside, and close the cut.
3. Season the meat with salt and pepper, pan-fry in 60 g hot fat for about 20 minutes, then remove.
4. Slice into finger-thick slices and arrange in the center of a large oval platter.
5. Refine the pan juices with a piece of butter and pour over the meat.
6. For the vegetable side: Cook 400 g cleaned whole green beans in boiling salted water until tender, drain, and sauté in 60 g melted butter.
7. Arrange to the right of the meat.
8. For the cheese soufflé: Lightly brown 60 g melted butter with 60 g flour, add 0.25 l milk, and stir until smooth; season with salt.
9. Remove from heat, stir in one whole egg and one egg yolk.
10. Fold in the stiff egg white of two eggs and 3 tablespoons grated Parmesan.
11. Fill the mixture into buttered pudding molds and let set for 30 minutes in a water bath over simmering water.
12. Place the cheese soufflé on the left side of the platter, sprinkle with grated Parmesan, and pour browned butter over it.

Based on a cookbook by Hans Hofer (1964), adapted with AI.