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Beef tenderloin, blue cheese and spinach wrapped in pastry, and served with sweet potato purée and roasted pepper coulis

You cannot think of peppers without thinking of Cabernet Sauvignon. Although in this assemblage this varietal represents only 10%, it is enough for their combination. The medium-done fillet steak, with its tenderness and delicate flavor, relies on the blue cheese for its salt, on the spinach for its bitterness, and on the sweet potato purée for its sweetness. A dish that finds its own balance and that perfectly harmonizes with a blend of terroirs. All three varietals, which were born in the same place but have unique and complementary personalities, could not but seek the same kind of balance in the dish. Simply DE-LI-CIOUS!



  • 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


Boil the sweet potatoes and make a purée adding the butter and a tablespoon of honey.

Oven-bake the bell peppers until they can be peeled. Remove the seeds and process the flesh with abundant olive oil until forming a coulis.

Wash the spinach and steam it or sauté it in a frying pan.

Clean and cut the beef fillet in 200-gram portions. Season with salt and pepper. Sear them in a very hot griddle or frying pan with a dash of olive oil.

Once the fillets are seared, place the spinach and a bit of blue cheese on top and wrap them with an empanada dough disc. Brush with egg wash and bake in the oven at medium-high heat until they get golden.

Cut the wraps in the middle and serve them with the hot sweet potato purée and the roasted pepper coulis

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