The sauteed vegetables are increasingly fashionable, probably under the influence of Asian cuisine. They have the advantage of allowing the vegetables taste without too much interference or artifacts result of a denser cooked. Also, whenever you saute vegetables in perspective, is an important source of vitamins.
The recipe I come to speak today is the result of the combination of a first and a second plate, sautéed vegetables and steaks tape back, emerged one day in which the goal was to compose a great, nutritious not compel me to cook first one thing and then the other, or reheat the second. And, if two plates married, there is nothing better than to force the marriage to avoid having to get up in the middle of the meal to prepare for the second installment. Let him.
The recipe I come to speak today is the result of the combination of a first and a second plate, sautéed vegetables and steaks tape back, emerged one day in which the goal was to compose a great, nutritious not compel me to cook first one thing and then the other, or reheat the second. And, if two plates married, there is nothing better than to force the marriage to avoid having to get up in the middle of the meal to prepare for the second installment. Let him.
Ingredients (for 2 people):
400 gr. tape of loin steaks
100 gr. green beans
2 carrots
1 green pepper
10 prunes
50 gr. raisins
50 gr. raw almonds
Olive oil
salt
Prepared meat spices (cilantro, basil, parsley, cumin, black and white pepper, garlic, bay leaf, mustard, cloves, rosemary and nutmeg)
Preparation of tenderloin sauteed with vegetables, raisins and almonds:
1. Cut fillets into strips. Mark them in a pan with a few drops of olive oil, salt and spices to meat preparation.
2. Wash and cut the vegetables. Boil green beans until tender (about 10 to 12 minutes).
3. Saute peppers and carrots in the same pan in which the meat is marked.
4. Brown the almonds and add to the pan along with green beans, raisins and meat. Saute all together stirring constantly, and serve hot.
As you see in the photo of the presentation, this tenderloin sauteed with vegetables, raisins and almonds, is a recipe colorful and juicy enough, yet easy to cook, to serve for any occasion, from lunch or dinner more everyday , the most special celebrations including Christmas and several. Whatever your timing, I just hope you enjoy it.
400 gr. tape of loin steaks
100 gr. green beans
2 carrots
1 green pepper
10 prunes
50 gr. raisins
50 gr. raw almonds
Olive oil
salt
Prepared meat spices (cilantro, basil, parsley, cumin, black and white pepper, garlic, bay leaf, mustard, cloves, rosemary and nutmeg)
Preparation of tenderloin sauteed with vegetables, raisins and almonds:
1. Cut fillets into strips. Mark them in a pan with a few drops of olive oil, salt and spices to meat preparation.
2. Wash and cut the vegetables. Boil green beans until tender (about 10 to 12 minutes).
3. Saute peppers and carrots in the same pan in which the meat is marked.
4. Brown the almonds and add to the pan along with green beans, raisins and meat. Saute all together stirring constantly, and serve hot.
As you see in the photo of the presentation, this tenderloin sauteed with vegetables, raisins and almonds, is a recipe colorful and juicy enough, yet easy to cook, to serve for any occasion, from lunch or dinner more everyday , the most special celebrations including Christmas and several. Whatever your timing, I just hope you enjoy it.
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