Integro Foods - Braised Beef Tenderloins

Main Course

Serves: 4

Ingredient	Preparation & Service
2 tablespoons cooking oil salt and pepper 1500g diced beef tenderloins 1 Spanish onion, cut in slices 3 tablespoons tomato paste 1 litre beef stock 1 carrot, peeled and diced 1 turnip, peeled and diced 150g green beans, diced 12 medium size scallions, peeled and washed 1 teaspoon chopped thyme 24 sheets of Pampas Filo Pastry 1/4 cup melted butter	Method - Heat the REWARD Cooking Oil in a large brat pan, season the beef with salt and pepper and dust with flour, seal the meat from all sides. Now add the onions and tomato paste, cook for another 5 minutes, then add the beef stock and place in the oven at 180°C for about 15 min, or until cooked. Check regularly and turn the beef around. Now add the diced root vegetables, scallions and the thyme and return to the stove. Simmer until the vegetables are cooked. If the mixture is too thick, add more beef stock. Check for seasoning and fill equal amounts into 4 earthenware bowls. Divide the Pampas Filo Pastry Sheets and brush generously with melted butter, place the sheets on top of each other, cut to the size of the earthenware bowl and cover the bowl. Bake in the oven at 220°C for 15 minutes. For presentation, cut lid off to display the filling and pastry.

Ingredient

Preparation & Service

Method - Heat the REWARD Cooking Oil in a large brat pan, season the beef with salt and pepper and dust with flour, seal the meat from all sides. Now add the onions and tomato paste, cook for another 5 minutes, then add the beef stock and place in the oven at 180°C for about 15 min, or until cooked. Check regularly and turn the beef around. Now add the diced root vegetables, scallions and the thyme and return to the stove. Simmer until the vegetables are cooked. If the mixture is too thick, add more beef stock. Check for seasoning and fill equal amounts into 4 earthenware bowls. Divide the Pampas Filo Pastry Sheets and brush generously with melted butter, place the sheets on top of each other, cut to the size of the earthenware bowl and cover the bowl. Bake in the oven at 220°C for 15 minutes. For presentation, cut lid off to display the filling and pastry.

Recommended products: Crisco Liquid Gold, White Wings Premium Batter

Recommended product: Crisco Sunflower Oil

Recommended product: ETA Catering Spread

Recommended Products: ETA Margarine, ETA Salfry Oil

Integro Foods