We are back in the kitchen preparing and sharing an autumn recipe. Tenderloin in puff pastry stuffed with nuts and sauce of Tintilla of Rota :-) Really delicious!
This is a very festive recipe and is ideal to share with family and friends and surprise for your guests.
A trick for success is to make sure that the meat is well sealed and cold so that the juices remain inside so that the puff pastry does not get wet.
Indeed, the sauce made with the “Tintilla de Rota” sweet sherry wine, has been cooked with Sweet Sherry from El Gato local Winery ! It is the ideal complement :-) A unique taste :-)
We are ready to share the recipe and we really hope that you like it:-):
* 21 oz (600 grs.) - 1 piece beef tenderloin
* 14 oz (400 grs.) of puff pastry.
* 1 egg
* 1/3 cups (50 grs.) of raisins
* 1/4 cups (50 grs) of dried apricots.
* 1/3 cups (50 grs) of plums.
* 3/8 cups (50 grs) pine nuts.
* 1 tablespoon butter
* 7 oz (200 ml.) “Tintilla de Rota” from El Gato local winery
* Extra virgin olive oil
* Salt
* Black pepper, freshly ground
HOW TO PREPARE:
* Preheat the oven to 225 degrees.
* Cut the meat into 4 stripes, season them and put them in the pan with a few drops of olive oil, cooking them 1 minute per side
* Then chop the fruit and cook it with the pine nuts in the wine for 5 minutes. Drain them and set aside the wine.
* Spread the nuts over the fillets.
* Extend the puff pastry and cut into rectangles slightly bigger than the Sirloin strips.
* Wrap the meat with pastry and close. Brush with beaten egg and bake for 10 minutes.
* Cook the reserved wine until it is reduced to half and then we whip it with butter.
* Serve the chopped Sirloin sliced accompanied also with homemade mashed potatoes, French fries, salad and sauce,...! With any accompaniment it will be really delicious :-)
Have a great week and enjoy it very much :-)
