Menu Profilee Search

Fresh beef steak is warm red in colour, finely textured and has no distinctive smell. Never cook beef steak straight from the fridge; allow the beef to come to room temperature first.


600 g beef tenderloin, cut into 2cm thick steaks
80 ml olive oil
100 g onion, chopped
4 cloves garlic, chopped
250 g button mushrooms, cut in quarters
400 g crushed tomatoes, tinned
100 ml dry white wine
1 tsp sugar
1 tbsp Vegeta Beef stock powder
200 g goat cheese
1 tbsp parsley, chopped

We used

Vegeta Stock Powder

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Simple 4 Persons 40 min

  • 1 Preheat the oven to 170°C.
  • 2 Season each steak with black pepper and brush with a little oil. Place on an oven proof tray and bake for 20 minutes.
  • 3 In a hot pan add onion and garlic, 3 tablespoons of olive oil, button mushrooms and tomatoes.
  • 4 Sauté for about 10 minutes, adding a little wine.
  • 5 Add sugar (sugar or honey helps neutralize the acidity of tomatoes) and Vegeta Beef stock.
  • 6 Pour the sauce over the baked tenderloin steaks, place a slice of goat cheese on top of each steak, and return to the preheated oven for 5 minutes.
  • 7 Sprinkle the steaks with chopped parsley and serve immediately.