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4 ounces of trimmed beef tenderloin
1 spoon of extra virgin olive oil
1 stick of fresh rosemary
2 each sliced garlic cloves
sea salt and black pepper
Roasted potatoes, cauliflower, green beans and carrots.

Beef tenderloin "straccetti" sauteed with garlic and rosemary, roasted potatoes, green beans, cauliflower and carrots


In a French heavy duty iron fry pan heat it up with the oil add the rosemary stick allow to gold inside of the oil so the flavor of it will be in the oil, add the sliced garlic and right away the already pounded beef tenderloin "Straccetti" seared the pieces, both sides, seasoned with sea salt and black pepper served with the juice on it and presented with the roasted potatoes, the previous blanched vegetable separately, then sauteed.