- 500gm Tenderloin
- 60ml Oil
- Salt to Taste
- Pepper to Taste
- Dry Herbs to Taste
- 1 Teaspoon Pineapple Pulp
- 1 Teaspoons Butter
- 1 Onions (large and sliced)
- 1 Bell Pepper (large and sliced)
- 2 Tablespoons Barbecue Sauce
- 60ml Red Wine
- 1 Tablespoon Mustard
- 100gm Roquette Leaves
Prep: 20 minutes
Cooking: 25 minutes
- Thinly slice the tenderloin.
- Marinate lightly with oil, salt, pepper or any dry herb or pizza oregano. Let it marinate for a couple of hours. Add in a teaspoon of pineapple pulp or 30ml pineapple juice or ground raw papaya (if you have the nasty end bit which is usually tough).
- Place a skillet (cast iron pan) or any heavy non-stick pan on high heat. Cook gently for a minute on each side (do not crowd the pan as all the juices should remain in the meat, overcrowding tends to let the meat start braising which ultimately goes dry, hence this should be avoided).
- Repeat the process till all the meat is cooked, make sure you do not wash or throw away any of the pan contents.
- Once all the meat is seared off, arrange the meat slices on a chopping board or platter.
- In the same pan where the meat was cooked, add some butter, roughly cut onions, sweet bell peppers and cook through (do not be afraid nothing is burning that’s just the caramelisation of the meat protein).
- Now add 2 large measures of red wine and deglaze. Add some BBQ sauce or ketchup and a teaspoon of mustard.
- Season with salt, pepper and sugar for a perfect blend of sweet salt umami flavour of the sauce. Pour gently over the steaks.
- Take some salad leaves, (preferably roquette because of their pepperiness) tomatoes and olives and toss it up in olive oil, salt and pepper. Garnish with dressed salad and you could add on a simple side of herb garlic sourdough. Enjoy!