1 pound of beef tenderloin
1 teaspoon of hot paprika
2 cinnamon sticks (optional)
1 cup of dry red wine (240 ml)
4 sprigs of rosemary
1 orange with peel, cut into slices
1 teaspoon of red pepper sauce
1/2 cup of butter (100 g)
2 cups of beef broth (480 ml)
2 tablespoons of all-purpose flour
1 pound of sweet potatoes, peeled and cut into fine slices
Salt to taste
Oil for frying
1 pound of beef tenderloin
1 teaspoon of hot paprika
2 cinnamon sticks (optional)
1 cup of dry red wine (240 ml)
4 sprigs of rosemary
1 orange with peel, cut into slices
1 teaspoon of red pepper sauce
1/2 cup of butter (100 g)
2 cups of beef broth (480 ml)
2 tablespoons of all-purpose flour
1 pound of sweet potatoes, peeled and cut into fine slices
Salt to taste
Oil for frying
The night before, season the meat with salt and place it in a glass or ceramic bowl
Spread paprika, cinnamon, wine, rosemary, orange, red pepper sauce, and salt over the top of the meat
Cover and refrigerate for at least 12 hours but no longer than 24 hours
The night before dinner, preheat the oven to 250°C (very hot)
Place the meat in a baking dish, cover with butter and beef broth that was in the bowl, simmered
Let it cook in the oven for 30 minutes (the meat will be tender)
If you want it even more well done, leave it for longer
Remove from the oven and reserve
In a saucepan, combine the saucepan juices, the meat, and beef broth with flour
Bring to a simmer and let thicken slightly
Check the seasoning
Fry the sweet potato slices in hot oil and drain on paper towels
When serving, place the meat on a platter and bathe it in the warm sauce
Serve with the sweet potatoes on the side
422 calories per serving
