- Chicken liver - 500 Grams
- Beef tenderloin - 1 piece
- Cherry Fresh - 200 Grams
- Fresh apricots - 10 pieces
- Butter - 30 Milliliters
- Salt, pepper - - To taste
- Starch - 30 Grams
- Vegetable oil - 30 milliliters
We begin with the chicken liver - it needs to be thoroughly washed, and then dried on a paper towel. By the way, in the original recipe, goose liver is used, but for lack of it I use chicken - it does not get worse. Blow dry the liver in the starch. Fry the liver in vegetable oil until a firm crust. Then again put on paper towels to absorb the unnecessary fat. Now we take the beef tenderloin. By the way, it is desirable that beef tenderloin lie in the refrigerator for 1-2 days, before cooking it. It will only benefit her. From beef we cut out medallions approximately 2-3 cm thick. Naturally, we cut across the fibers. Each locket is tightly wrapped with string or twine - otherwise the medallions will lose shape. Now we are engaged in cherries and apricots. From the cherries get the stone, put them in a small amount of water and bring to a boil. How to boil - we put there the same apricots. After 3 minutes, the whole apricot is removed and transferred to a plate (we will serve them to meat), and the welded cherry is ground in a blender. It will be cherry sauce to the meat. Medallions are fried in butter for 5 minutes on each side. Solim and pepper after roasting. It remains only beautiful to file all this business on the table - we put a medallion, a garnish of apricots, cherry sauce and roasted chicken liver. For decoration, you can put a few fresh cherries. Bon Appetit! :)
Servings: 6-8