Beef tenderloin with barbecue gravy and gnocchi

400 g beef tenderloin
splash of olive oil
1 tbsp. salt
2 tbsp. mustard seeds
2 tbsp. black peppercorns

In a mortar crash mustard seeds and peppercorns add salt and mix. Rub the tenderloin with the mixture. Heat the pan, add olive oil and pan sear the meat 5 minutes on each side. Remove the meat from trepan and let it rest of 10 minutes until you make the gravy.

gravy preparation
1 small onion
1/4 cup red wine
1/4 cup cream

In the same pan add chopped onion and fry until golden. Deglaze the pan with the wine and add bay leaf and thyme. Cook until the wine reduce and then add cream. Cook for few minutes on low heat until the cream reduce. Season with salt and pepper to taste. remove bay leaf and thyme steams. Mix with immerse blender.

Cook the gnocchi. Potatoes – ricotta – semolina flour gnocchi are great choice!

Cut the meat, add gnocchi and pour the gravy over it.

Super steak with red explosion

There’s no protein like meat protein. After this lunch I felt happiness and energy boast.

600 g beef beef tenderloin
splash of olive oil
pepper (freshly grounded, black)

Pan fried until medium rare (5 min on each side on medium heat).

Red explosion sauce
2 red bell pepper (chopped)
4 garlic cloves (chopped)
splash olive oil
splash water
cayenne pepper powder

In a small saucepan heat the oil and sauté garlic. Add bell peppers. Season with salt, pepper and cayenne pepper for spicy kick. Add little water and cook until almost all the liquid evaporates. Put the mixture into food processor and blend until smooth.

Serve with mashed potatoes (boosted with milk & butter) and garlic spinach (stir fried spinach on garlic and olive oil).