Alejandra Cota

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Beef Tenderloin with Plantain Puree

30 mins
1h 30 mins
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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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6 portions
  • 3 plantain
  • 3 tablespoons butter
  • 1/2 cups whipping cream
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons flour
  • 1.5 kilos beef fillet, cut open in thin sheets
  • 1/4 cups Cotija cheese, crumbled
  • 1/4 cups sauce, macha, to marinate beef fillet
  • enough oil
  • 2 cloves garlic, chopped, for pasilla sauce
  • 1 cup onion, cut into pieces, for pasilla sauce
  • 2 tomatoes, cut into pieces, for pasilla sauce
  • 5 pasilla chili peppers, clean, seedless, passes pasilla sauce
  • 1/4 cups fresh coriander, for pasilla sauce
  • 1 cup beef broth, for pasilla sauce
  • 1 cup orange juice, for pasilla sauce
  • enough cheese, Chiapas, crumbled to serve
  • enough parsley, to decorate
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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.


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


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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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