Serving
Transfer the steaks to the serving plates. Arrange cooked vegetables on the plate, steak, sheep cheese and a little sauce over the top.
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.
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 Persons 30 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.