1 pound of tenderloin beef (1 kg)
1 tablespoon of hot paprika
2 cinnamon sticks (optional)
1 cup of dry red wine (240 ml)
4 bay leaves
1 orange with peel, cut into slices
1 tablespoon 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 kilogram of sweet potato, peeled and cut into fine slices
Salt to taste
Olive oil for frying
1 pound of tenderloin beef (1 kg)
1 tablespoon of hot paprika
2 cinnamon sticks (optional)
1 cup of dry red wine (240 ml)
4 bay leaves
1 orange with peel, cut into slices
1 tablespoon 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 kilogram of sweet potato, peeled and cut into fine slices
Salt to taste
Olive oil for frying
The night before, season the meat with salt and place it in a glass or ceramic bowl
Spread paprika, cinnamon, red wine, bay leaves, orange, pepper sauce, and salt over the top
Cover and refrigerate for at least 12 hours but no more than 24 hours
The evening of dinner, preheat the oven to 250°C (very hot)
Place the meat in a baking dish, cover with butter and beef broth that was previously on the bowl
Bake in the oven for 30 minutes (the meat will be cooked)
If you want it more well-done, leave it in longer
Remove from the oven and reserve
In a pan, combine the beef broth from the baking dish, the meat, and beef broth with flour
Heat over low heat, stirring until it thickens slightly
Check the seasoning
Fry sweet potato slices in hot oil and drain on paper towels
When serving, place the meat on a platter and drizzle with warm sauce
Serve with sweet potatoes on the side
422 calories per serving