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 kings.

Ingredients

  • 800 g beef tenderloin
  • 100 ml extra virgin olive oil
  • 3 cloves garlic
  • 1 sprig of rosemary
  • 1 bay leaf
  • 50 ml dessert wine or port wine
  • 1 orange
  • 1 bunch of parsley
  • 1 tbps capers
  • 200 g grams sheep cheese from the island of Pag
  • black pepper
  • 1 tbsp Vegeta

Preparation

  1. 1.
    Cut the beef tenderloin into 4 steaks and season each steak with black pepper and Vegeta. Heat olive oil in a skillet and braise the steaks on both sides. Add minced 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). Continue cooking the steak until the liquid has evaporated. Transfer the steaks to a plate to rest, and discard what was left in the pan.
  2. 2.
    In the meantime, prepare the sauce by combining the zest and juice of one orange, chopped parsley and chopped capers.

Serving

Transfer the steaks to the serving plates. Arrange cooked vegetables on the plate, shave some prime quality sheep cheese on the steak and add a little of the sauce on top.

Advice

Allow 5 minutes of standing time before serving the steaks. Resting meat serves to stabilize the juices and make the steak more tender after it has had a chance to cool down and rest.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 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 - -
Salt 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.)