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.
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.
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
We used
Vegeta
Preparation For this recipe you only need imagination!
Medium complexity 4 Persons 30 min
- 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 In the meantime, prepare the sauce by combining the zest and juice of one orange, chopped parsley and chopped capers.