700 g of beef tenderloin (central portion, trimmed)
1 tablespoon of chopped parsley
4 tablespoons of oil
400 g of puff pastry
1 egg
Salt and black pepper to taste
For the sauce
2 tablespoons of butter
1 finely chopped onion
1 minced garlic clove
8 peeled and seeded tomatoes, blended in a blender
Salt and black pepper to taste
700 g of beef tenderloin (central portion, trimmed)
1 tablespoon of chopped parsley
4 tablespoons of oil
400 g of puff pastry
1 egg
Salt and black pepper to taste
For the sauce
2 tablespoons of butter
1 finely chopped onion
1 minced garlic clove
8 peeled and seeded tomatoes, blended in a blender
Salt and black pepper to taste
Season the beef with parsley, salt, and black pepper
In a large skillet, heat the oil and cook the beef on both sides until golden brown
Let it cool down
Place the beef in an oven-safe dish, spread puff pastry to cover the beef, pressing gently around the edges
Leave the bottom of the beef exposed to the dish, without puff pastry
This will help with browning
Brush the top with a beaten egg mixed with 1 tablespoon of water
Bake in a hot oven (425°F) until golden brown
While the beef is baking, prepare the sauce: in a skillet with butter, cook the onion and garlic until caramelized
Add the tomato puree and cook covered for 10 minutes
Serve with the croquette
Serves 4
Calorie count per serving: 877.
