Vegetable and beef tenderloin casserole recipe
Vegetable and Beef Tenderloin Casserole recipe
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|2||bell peppers, red and green|
|8 tbsp||olive oil|
|4 tbsp||tomato puree|
|250 ml||vegetable stock|
|200 ml||single cream|
|salt and pepper|
|1.2 kg||beef tenderloin|
|6 tbsp||olive oil|
|10 slice(s)||soft cheese|
Dice the zucchini, aubergines, onions and garlic cloves. Seed then dice the bell peppers. Carve the tomatoes crosswise and put for several seconds into boiling water. Chill with cold water and remove the skin. Cut the tomatoes into small pieces.
Preheat the oven to 220°C.
Heat oil in a pan and sauté the onions and the garlic until lucent. Add the prepared vegetables and sauté for 10 more minutes. Add the tomato purée. Stir in the single cream and the vegetable stock and season with salt, pepper and oregano. Bring the vegetables to the boil and simmer for 10 minutes. Season to taste with salt and pepper.
Pat dry the beef tenderloin and cut into 2cm cubes. Heat olive oil and quickly sauté the fillet cubes, then remove from the pan and season with salt and pepper.
Transfer the meat with the vegetables into a casserole dish. Cover with the soft cheese and bake for 15 minutes or until slightly golden.
Serve with rice or crispy white bread.
ca. 35 min
Cooking / Baking Time:
ca. 45 min
Grade of difficulty:
Calories per portion:
Reference: Vegetable and beef tenderloin casserole recipe
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