Allow 5 minutes of standing time before serving the steaks. Resting meat serves to stabilize the juices and make the steak more tender after it has had a chance to cool down and rest.

  • Cook Time: 30 minutes
  • Yield: 4 Persons


800 g beef tenderloin
100 ml extra virgin olive oil
3 cloves garlic
1 sprig of rosemary
1 bay leaf
50 ml dessert wine or port wine
1 orange
1 bunch of parsley
1 tbps capers
200 g grams sheep cheese from the island of Pag
black pepper
1 tbsp Vegeta


1. Cut the beef tenderloin into 4 steaks and season each steak with black pepper and Vegeta. Heat olive oil in a skillet and braise the steaks on both sides. Add minced garlic, a sprig of rosemary torn into pieces, and bay leaf. Deglaze the juices in the pan with dessert wine or port wine and a little water (up to 50 ml). Continue cooking the steak until the liquid has evaporated. Transfer the steaks to a plate to rest, and discard what was left in the pan.
2. In the meantime, prepare the sauce by combining the zest and juice of one orange, chopped parsley and chopped capers.


Transfer the steaks to the serving plates. Arrange cooked vegetables on the plate, shave some prime quality sheep cheese on the steak and add a little of the sauce on top.