Beef tenderloin blue cheese and spinach wrapped in pastry and served with sweet potato purée and roasted pepper coulis | Doña Paula
Ingredients
- Beef tenderloin – 800 g.
- Empanada dough discs – 4 units
- Blue cheese – 100 g.
- Spinach – 300 g.
- Sweet potatoes – 500 g.
- Butter – 4 tablespoons
- Honey – 1 tablespoon
- Red bell pepper – 2 units
- Extra virgin olive oil – 1 cup.
- Egg – 1 unit
- Salt and pepper
Instructions
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