BEEF TENDERLOIN WITH SHEEP CHEESE

  • 16/04/2014
  • Moderate difficulty
  • 4
  • 30 min

Prime cut of beef with premium matured sheep cheese and the best seasoning there is: this is food fit for a king.

Ingredients

  • 800 g beef tenderloin, cut in to 4 steaks
  • Black pepper
  • 1 tbsp Vegeta Beef stock powder
  • 100 ml extra virgin olive oil
  • 3 cloves of garlic, crushed
  • 1 sprig of rosemary
  • 1 bay leaf
  • 50 ml dessert wine or port wine
  • 50 ml water
  • Sauce:
  • 1 orange, zest and juice required
  • 1 bunch of parsley
  • 1 tbsp capers, chopped
  • 200 g sheep cheese, shaved

Preparation

  1. 1.
    Season each steak with black pepper and Vegeta Beef stock.
  2. 2.
    Heat olive oil in a pan and braise the steaks on both sides.
  3. 3.
    Add garlic, a sprig of rosemary torn into pieces and bay leaf. Deglaze the juices in the pan with dessert wine or port wine and a little water (up to 50 ml).
  4. 4.
    Continue cooking the steak until the liquid has evaporated. Transfer the steaks to a plate to rest and discard the remainder left in the pan.
  5. 5.
    Sauce: Combine the orange zest and juice, chopped parsley and capers.

Serving

Transfer the steaks to the serving plates. Arrange cooked vegetables on the plate, steak, sheep cheese and a little sauce over the top.

Tip

Allow 5 minutes of resting time before serving the steaks. Resting meat stabilizes the juices and makes the meat more tender, after it has had a chance to cool down and rest.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 847 / 3.540 - -
Fat g 65,72 - -
Carbohydrates g 7,63 - -
Dietary fibre g 1,18 - -
Protein g 51,60 - -
Sodium g 2,61 0 0
Vitamin A μg 590,48 15 12
Vitamin D μg 42,00 21 21
Niacin mg 16,08 115 80
Pantothenic acid mg 0,88 13 13
Potassium mg 831,47 22 22
Phosphorous mg 654,83 82 82

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)