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Alejandra

Alejandra Cota

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Beef Tenderloin with Plantain Puree

30 min
1 h 30 min
Easy
18
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We give you the best recipe for stuffed meat. This Beef Tenderloin with Plaintain Puree is perfect for cooking as a main course any day of the week. If you like to prepare different things at Christmas, this recipe can also be a great option. For this Beef Tenderloin with Plantain Puree we suggest you make a pasilla chile sauce, perfect to accompany it with a spicy and delicious touch. With what garnish would you like to accompany this rich recipe?
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Ingredients

6 servings
  • 3 pieces of plantain
  • 3 spoonfuls of Butter
  • 1/2 Cup of whipping cream
  • 1 pinch of Salt
  • 1 pinch of black pepper
  • 2 spoonfuls of cornstarch
  • 2 spoonfuls of flour
  • 1.5 kilos of beef fillet cut open in thin sheets
  • 1/4 of Cup of Cotija cheese crumbled
  • 1/4 of Cup of sauce macha, to marinate beef fillet
  • enough of oil
  • 2 cloves of garlic chopped, for pasilla sauce
  • 1 Cup of onion cut into pieces, for pasilla sauce
  • 2 pieces of tomato cut into pieces, for pasilla sauce
  • 5 pieces of pasilla chili pepper clean, seedless, passes pasilla sauce
  • 1/4 of Cup of coriander for pasilla sauce
  • 1 Cup of beef broth for pasilla sauce
  • 1 Cup of orange juice for pasilla sauce
  • enough of cheese Chiapas, crumbled to serve
  • enough of parsley to decorate
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    Preparation

    Preheat the oven to 200 °C (400°F)
    For the puree, in a tray with aluminum foil, place the bananas, slit open, spread with butter and wrap with the aluminum paper. Bake for 30 minutes or until soft. Let cool.
    Blend the bananas with the whipping cream, salt and pepper until you get a smooth puree. Mix the puree in a bowl with the starch and flour.
    On a board spread your tenderloin and fill with banana puree, sprinkle the cheese, roll up and tie with kitchen twine. Spread the sauce and seal the tenderloin in a pan with a little oil over high heat.
    Remove the cooking tenderloin, wrap in foil and place it on a baking sheet. Bake about 30 minutes or until the desired term. Remove and let rest.
    For the sauce, heat a saucepan over medium heat with a little oil and add the onion and garlic, add the tomato, pasilla chile and cilantro. Add the beef stock and orange juice, bring it to a boil and cook until the ingredients soften, season, remove and cool slightly.
    Blend the previous preparation until a smooth sauce is obtained.
    Cut the tenderloin into slices, serve with the sauce and garnish with cheese and parsley.

    PRESENTATION

    Pour a thin layer of sauce on a plate and place the sliced tenderloin, sprinkle with the cheese and decorate with the parsley.

    TIPS

    Let the tenderloin roll rest before cutting so it keeps its juice.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    903
    kcal
    45%
    Carbohydrates
    19.9
    g
    6.6%
    Proteins
    70.6
    g
    141%
    Lipids
    58.7
    g
    90%
    Fiber
    1.6
    g
    3.2%
    Sugar
    8.2
    g
    9.1%
    Cholesterol
    293
    mg
    98%
    Esha
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