2 1/2 kg of tenderloin or mignon beef
2 tablespoons of olive oil
1 cup of red wine
1 cup of water
Stuffing:
2 medium-sized tomatoes, diced
1 cup of green pepper, diced
1 cup of chopped scallions
150g of pitted black olives, quartered
2 tablespoons of vinegar
2 cloves of garlic, mashed
1 teaspoon of salt
2 1/2 kg of tenderloin or mignon beef
2 tablespoons of olive oil
1 cup of red wine
1 cup of water
Stuffing:
2 medium-sized tomatoes, diced
1 cup of green pepper, diced
1 cup of chopped scallions
150g of pitted black olives, quartered
2 tablespoons of vinegar
2 cloves of garlic, mashed
1 teaspoon of salt
Dust the beef with 2 tablespoons of olive oil on all sides
Add 1 cup of red wine and 1 cup of water to a large Dutch oven
Cover and simmer slowly for about 3 hours or until the beef is tender, depending on the cut
Mix together the stuffing ingredients: 2 cups of diced tomatoes, 1 cup of green pepper, 1 cup of scallions, black olives, vinegar, garlic, and salt to taste
When the beef is tender, drain it and place it on a sheet of aluminum foil
Cut into slices without separating them; don't cut the bottom too
Spread some of the stuffing over each slice
Lift the foil, pour the remaining pan juices over the meat, and close it tightly
Let the beef rest, wrapped in foil, at room temperature for 1 hour before serving cold or warm
To serve warm, wrap the beef in foil and bake in a low-temperature oven for 1 hour
Serve 6 to 8 portions.
