BEEF TENDERLOIN DALMATIAN STYLE

Surprise your party guests with a steak dinner Dalmatian style, cooked in the oven with goat cheese and tomato and flavoured with a little white wine.

  • 40 min
  • Simple
  • 4 persons
BEEF TENDERLOIN DALMATIAN STYLE

Ingredients

  • 600 g beef tenderloin
  • 100 ml dry white wine
  • 100 g onion
  • 4 cloves garlic
  • 250 g button mushrooms
  • 1 Podravka crushed tomatoes (390 grams)
  • 80 ml olive oil
  • 1 tsp sugar
  • 200 g chèvre or goat cheese
  • salt
  • pepper
  • 1 tbsp parsley, chopped
  • 1 tbsp Vegeta

Preparation

  1. Cut tendeloin into steaks (to the thickness of about 2 cm), season each steak with black pepper and brush with a little oil. Arrange the beef steaks into a casserole dish and pour a little wine over the beef. Bake in a moderate oven at 170°C /gas mark 3 for 20 minutes.
  2. In the meantime, chop the onions and garlic, and fry with 3 tablespoons of olive oil in a skillet. Add button mushrooms cut into quarters and the crushed tomatoes. Sauté for about 10 minutes, adding a little wine. Add the sugar and one spoonful of Vegeta spice blend (sugar or honey will help neutralize the acidity of tomatoes). Pour the sauce over the baked tenderloin steaks, place a slice of chèvre cheese on top of each steak, and return to the oven preheated to 200°C/gas mark 6 for 5 minutes.

Serving: Sprinkle the steaks with chopped parsley and serve immediately.

Advice: Fresh beef steak is red, finely textured and has no distinctive smell. Never cook beef steak straight from the fridge; allow the beef to come to room temperature first.

Nutritional values

Energy 613 kcal / 2.562 kJ
Total fat 42,63 g
Total carbohydrates 16,10 g
Diet fibres 2,44 g
Total proteins 38,00 g
Salt 3,40 g
Vitamin A 699,73 μg
Vitamin D 66,10 μg
Niacin 15,21 mg
Pantoten acid 2,12 mg
Potassium 1.086,27 mg
Calcium 89,52 mg
Phosphor 450,38 mg
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Per 100 g of product Source: Podravka d.d.