Beef Tenderloin

with Gnocchi and Roasted Pepper Sauce
Calorie smart
Quick and easy but Oh-so fancy!
Cooking time: 20 min
Cals 562 · Prot 10 · Carbs 93 · Fat 14
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Steaks and gnocchi

Fillet steak-deprecated
2,000 Grams
Salted butter
20 Grams
Olive oil
2 Tbsp
1 Tsp
Black pepper
1 Tsp
500 Grams


Roasted peppers
225 Grams
Garlic cloves
1 Piece
Chopped tomatoes
400 Grams
Dried thyme
2 Grams
Chilli powder
2 Grams
1 Tsp
Black pepper
0.5 Tsp

To serve

Fresh thyme
10 Grams
30 Grams


1 Make sauce
Remove the steaks from the fridge 30 minutes before cooking. In a blender or food processor, combine roasted peppers, garlic, chopped tomatoes, thyme, chilli, salt and pepper. Blend until smooth.
2 Fry gnocchi
In a large pan with a spoon of oil, fry the gnocchi for 2-3 minutes.
3 Simmer
Add the roasted pepper sauce on the pan. Simmer gently for 5-7 minutes.
4 Fry meat
Pat dry the steaks with kitchen paper. Heat up a pan well. Once the pan is very hot, add salted butter and olive oil. Add steaks and bring the temperature down a notch. Fry for for 3-4 minutes per side. Season well with salt and pepper. Remove from the pan and allow to rest for 5 minutes. Serve with the saucy gnocchi, garnished with fresh thyme and finished with grated Parmesan.
Tips for fussy eaters
Serve the gnocchi and the sauce separately. Go easy on the chilli.
Pro tip
Gnocchi is a classic Italian pasta, typically made out of flour, egg, cheese, potato, breadcrumbs, cornmeal. The recipes vary from family to family.

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