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Ingredients
4 tenderloin steaks
For the sauce:
50g green capsicum
200g evaporated milk
2 cloves garlic
50g onion
50g olive oil
White wine
Salt to taste
Preparation
1.
Finely chop the onions and garlic in the bowl with oil for 5 seconds at speed 4-5 and
sauté this mixture for 5 minutes at 100°C at speed 1.
2. Put the mixing tool in place and add the green capsicum, evaporated milk, a drop of
wine and seasoning. Select 5 minutes, temperature 100°C at speed 1.
3. Reserve the sauce for later.
4. Fry the tenderloins in a frying pan with oil on both sides.
5. Put them in a dish and serve with the sauce on top.
Ingredients
600g potatoes
1 bay leaf
2 tsp. sweet pepper
750g water
200g lean meat
1 tsp. oregano
For the sautéed vegetables:
½
green capsicum
½
red capsicum
½
onion
1 tomato
2 cloves garlic
50g olive oil
1 stock cube
Salt to taste
Preparation
1.
Cut the potatoes, tomatoes and onion in small pieces.
2. Put all the ingredients for the sautéed vegetables in the bowl to cut into small pieces
for 7 seconds at speed 4-5. Lightly fry these ingredients for 6 minutes at 100°C at
speed 1.
3. Put the mixing tool in place and add all the ingredients to the bowl except the meat
and oregano.
4. Cook them for 15 minutes at 100°C at speed 1.
5. Add the meat and oregano to cook for 15 minutes, temperature 100°C at speed 1.
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