Ratatouille with Beef Tenderloin
Ratatouille, France's representative home food, has been reborn as a healthy dish that has a texture and nutrition with the combination of beef tenderloin and vegetables.
2 serving
Within 60 minutes
μœΌμ›¨μ—μ—
Ingredients
  • Beef Tenderloin
    500g
  • Tomato
    2ea
  • Young squash
    2ea
  • Branch
    2ea
  • Tomato
    400g
  • tomato paste
    2T
  • Tomato
    2ea
  • onion
    1ea
  • bay leaf
    1~2piece
  • olive oil
    little
  • Garlic
    4piece
  • basil
    wanted
  • an oregano
    wanted
  • Sugar
    wanted
  • Salt
    little
  • ground pepper
    little
  • Parmesan cheese powder
Cooking Steps
STEP 1/12
Wash and prepare ingredients for tomato sauce.
STEP 2/12
Cut the cross on the tomato and blanch it in boiling water to remove the skin.
STEP 3/12
Remove seeds from peeled tomatoes and cut them into small pieces.
STEP 4/12
Grease a pan with oil and stir-fry minced garlic. When it smells good, add minced onions and stir-fry over low heat.
STEP 5/12
When onions are brownish, add tomato paste to blow away the sour taste, then add the cut tomatoes and stir-fry them together.
STEP 6/12
Add the holtomatoes and bring to a boil, mashing.
STEP 7/12
Add oregano, basil, bay leaf, salt, sugar, and pepper.
STEP 8/12
Bring to a boil for another 30 minutes, stirring over medium to medium heat.
STEP 9/12
Trim ingredients for ratatouille. Cut vegetables into half a centimeter thick slices.
STEP 10/12
Tie the thread to the tenderloin and fix it, then place the oil in a hot pan, season with salt and pepper, and cook just the outside quickly.
STEP 11/12
Similar to vegetables, tenderloin is cut into circular shapes and placed in layers with vegetables. Lastly, spray some oil.
STEP 12/12
Bake in a preheated oven at 180 degrees for 30 minutes and sprinkle with parmesan cheese to finish.
Cut vegetables not too thin! It shrinks a lot as it cooks. It's also delicious with baguette.
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