Tenderloin "in Budapest"

300 beef tenderloin

100 g champignons

100 g chicken liver

50 g letcho

20 g bacon

1 onions

2 glass broth

2 Art. l. lard

1 Art. l. canned green peas
some peas to choose? we'll show

dill

ground black pepper

salt

Cut the beef tenderloin on 2 slices per serving, season with salt and pepper and fry until cooked to pieces of fat.

Diced bacon, finely chop the onion and fry on all remaining fat until golden brown.

Mushrooms and boiled chicken livers, cut into slices, add to frying bacon and onions and fry for 3 minutes. Add peas, and part letcho broth, bring to readiness.

Put meat on a plate, pour the prepared sauce, garnish clipping "in Budapest" can be boiled potatoes, garnish with herbs.