4 servings Ingredients 750 g Carrots something Salt 600 g Tenderloin 2 EL Olive something Pepper 250 g Whipped cream 100 g Gorgonzola 20 g Butter / margarine 1 / 2 Twig Parsley

Peel the carrots. Wash thoroughly under running cold water. Cook the carrots in boiling salted water for 10-15 minutes. Pat the meat dry with kitchen paper and cut into slices. Fillet slices a little crush. Heat the oil in a frying pan. Fillets frying in batches 3-5 minutes on both sides. To taste with salt and pepper. Deglaceren with whipped cream. Cheese cubes and cream together with the melt. Gorgonzola sauce with salt and pepper to taste. Root drain well. Heat fat in a pan. Carrots in the pan. Chop parsley leaves and save some for garnish. Slices of beef tenderloin served with carrots and some sauce on warm plates. If desired, garnish with parsley.