Content

• Tips
• Warnings
• What do you need

1 Rinse the steak under running water.

2 Dry the meat with paper towels.

3 Preheat oven to 230⁰C.

4 Place the meat in a large cast iron skillet or glass pan.

5 Place the chopped vegetables on top of the meat.

6 Combine the seasoned soup. Or sprinkle the seasoning directly on the meat before placing the vegetables and pouring over the puree soup.

7 Pour the puree soup into the meat and vegetables.

8 Close the skillet tightly. If you have a mold without a lid, cover it with foil.

9 Roast the meat for about 1 hour.

10 Remove the skillet from the oven.

11 Transfer vegetables and gravy to a bowl.

12 Transfer the steak to a cutting board. Use two large spoons. The meat should be very tender, so using forks is not recommended.

13 Cut the steak against the grain into portions.

14 Place meat and vegetables on one plate.

Tips

• To thicken the gravy, stir in flour or cornstarch. When the meat is done and you have already transferred the vegetables and meat to the plate, place the skillet on the stove and heat over medium heat. Add a few pinches of flour or starch and bring the mixture to a boil with constant stirring. Pour the prepared gravy over the steak.
• Marinate the meat beforehand. However, even without marinating, the meat will turn out soft thanks to the soup and a whole hour of baking in the oven.

Warnings

• A tough tenderloin won't get tender unless you close the lid tightly while cooking the meat. If using foil, stick it tightly over the meat like a lid.

What do you need

• Cast iron or frying pan with lid
• Foil
• Paper towels