In 1 portion : 197 kcal, proteins - 17 g, fats - 5.9 g, carbohydrates - 12.5 g
10 servings
What do you need:
• 800 g of beef tenderloin in one piece
• 6 celery stems
• 1 large carrot
• medium bunch of parsley
• 4 large solid pears
• 400 ml of dry red wine
• 2 buds of carnation
• 1 tsp. sweet peppercorns
• salt, freshly ground black pepper
• olive oil
• green grapes for filing
What to do:
Peel the pears from the peel and core, cutting into 4 parts. Put pears in a saucepan, add wine, add cloves and sweet pepper, bring to a boil on a small fire and cook for 2-3 minutes. Then let the pears completely cool in wine, cut into slices 1 cm thick, return to the saucepan with wine and put in the refrigerator for 1-2 hours.
Cut the tenderloin with pepper and salt, oil with oil, cover with a film, leave for 20 minutes. Then fry in a large frying pan on high heat from all sides to a ruddy crust. Transfer the frying pan to a preheated oven to 220 ° C, cook for 20 minutes. Meat is removed and cooled, the temperature of the oven is reduced to 180 ° C.
Carrot and celery cut into thin strips, parsley stems to grind. Lay the vegetables on a baking sheet, sprinkle with oil, cook in the oven until soft, 10 minutes, cool.
Cooled roast beef cut into thin slices. Put a little vegetables in the center of each slice, season with salt and pepper, roll with rolls. Put each roll of roast beef on a slice of pear and decorate with leaves of parsley and a berry of grapes.
The magazine "Gastronome" № 6 2008