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Prime cut of beef with premium matured sheep cheese and the best seasoning there is: this is food fit for a king.


800 g beef tenderloin, cut in to 4 steaks
Black pepper
1 tbsp Vegeta Beef stock powder
100 ml extra virgin olive oil
3 cloves of garlic, crushed
1 sprig of rosemary
1 bay leaf
50 ml dessert wine or port wine
50 ml water
1 orange, zest and juice required
1 bunch of parsley
1 tbsp capers, chopped
200 g sheep cheese, shaved

We used

Vegeta Stock Powder

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons30 min

  • 1 Season each steak with black pepper and Vegeta Beef stock.
  • 2 Heat olive oil in a pan and braise the steaks on both sides.
  • 3 Add garlic, a sprig of rosemary torn into pieces and bay leaf. Deglaze the juices in the pan with dessert wine or port wine and a little water (up to 50 ml).
  • 4 Continue cooking the steak until the liquid has evaporated. Transfer the steaks to a plate to rest and discard the remainder left in the pan.
  • 5 Sauce: Combine the orange zest and juice, chopped parsley and capers.


Allow 5 minutes of resting time before serving the steaks. Resting meat stabilizes the juices and makes the meat more tender, after it has had a chance to cool down and rest.


Transfer the steaks to the serving plates. Arrange cooked vegetables on the plate, steak, sheep cheese and a little sauce over the top.

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