A tenderloin that is juicy on the inside and golden on the outside, served with a vegetable sauce that coats it completely and is well worth mopping up to the very last drop.
Picual sears the meat without losing stability or flavour, even at the high temperatures this kind of searing requires, and its hint of bitterness pairs beautifully with the sweetness of the vegetable sauce.
Baked Beef Tenderloin
Some dishes are made for celebrating, and Baked Beef Tenderloin is one of them. Seared first and then baked with a sauce of blended vegetables, it turns out tender and full of flavor. A slightly more elaborate recipe than our everyday stews, perfect for a special family meal.
Servings 5 people
Ingredients
- 800 g Solomillo de ternera
- 3 Medium carrots
- 1 Onion
- 1 Green pepper
- 1 Red pepper
- 1 Leek
- 2 cloves Garlic
- 1 glass White wine
- 1 glass Water
- 5 tablespoons Picual EVOO
- Pepper, parsley, salt To taste
Instructions
- Prepare the vegetables.Cut the carrot, leek, peppers and onion into julienne strips. Crush the garlic.
- Brown the tenderloin.Pour the EVOO into a pot and heat over high heat. Add the tenderloin and brown it for about 5 minutes. Remove it.
- Sauté the vegetables.In the same pot, sauté
- Braise with wine.Add the wine and cook for 15 minutes over medium heat with the pot covered.
- Return the tenderloin to the pot.Add the tenderloin and a glass of water, and leave covered for 10 minutes.
- Make the sauce.Take everything out of the pot. Blend the vegetables to make the sauce.
- Bake.Preheat the oven to 150ºC for 15 minutes. Place the tenderloin on a baking tray and bake at 200ºC for 30 minutes.
- Plate up.Serve the tenderloin with the sauce in a separate sauce boat.
Do not open the oven during the first 15-20 minutes so it doesn’t lose heat and the meat cooks evenly.
Notes
- We chose Picual for its great stability, making it the ideal variety for frying. Of our three EVOOs, it has the highest level of polyphenols, which are responsible for that stability.
- Let the tenderloin rest for 5 minutes before slicing so it keeps its juices.
- If you prefer a smoother sauce, pass it through a strainer before serving.
- Pairs well with a young, medium-bodied red wine.
