1 pound of tenderloin with approximately 1 kg
3 tablespoons (or to taste) of salt
1 pinch of black pepper
1 cup (200g) of butter
3 large potatoes, peeled, grated, washed, and dry
1 large onion, cut into thin slices
3 cloves of garlic, minced
1 cup (160g) of roasted and ground cashew nuts
1 tablespoon of thyme
1/3 cup of chopped fresh parsley
For decoration
Cashew nut
Dried fruit
1 pound of tenderloin with approximately 1 kg
3 tablespoons (or to taste) of salt
1 pinch of black pepper
1 cup (200g) of butter
3 large potatoes, peeled, grated, washed, and dry
1 large onion, cut into thin slices
3 cloves of garlic, minced
1 cup (160g) of roasted and ground cashew nuts
1 tablespoon of thyme
1/3 cup of chopped fresh parsley
For decoration
Cashew nut
Dried fruit
Remove the ends of the tenderloin and open it up, without separating the meat completely
Season with 1 tablespoon of salt and pepper. Reserve
Precalibrate the oven to 350°F (medium)
In a medium pan, melt half a cup of butter over low heat until it melts
Add the potato, onion, garlic, and remaining salt
Fry, stirring occasionally, until golden brown
Remove from heat, place the reserved tenderloin, open, cover with ground cashew nuts, sprinkle thyme and parsley
Wrap around the longer side like a roll, secure with kitchen twine
Place in a large baking dish, spread the remaining butter over the stuffed tenderloin and put it in the preheated oven
Bake, turning halfway through, for about 1 hour or until desired level reached
Await slightly cooling, cut into slices, decorate with cashew nuts and dried fruit
340 calories per serving
Note: If you want, bake the tenderloin the night before, let it cool, wrap in aluminum foil, and store in the refrigerator
When serving, warm in the oven for about 15 minutes.
