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

We used

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons30 min

• 1 Season each steak with black pepper and Vegeta Beef stock.
• 2 Heat olive oil in a pan and braise the steaks on both sides.
• 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 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 Sauce: Combine the orange zest and juice, chopped parsley and capers.