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Tenderloin stuffed with Feta PDO, quince sauce and roasted mushrooms

Tenderloin stuffed with Feta PDO, quince sauce and roasted mushrooms

By including Feta PDO in your diet, you will treat your body to calcium, phosphorus, vitamin A, vitamins Β and 489 various types of protein. Identify the authentic Feta PDO from the special Community PDO label before buying your feta cheese.



For the sauce :
• 1 kg of quinces
• 750gr sugar
• 10gr star anise
• 2gr cloves
• Beef Gravy


For the mushrooms :
• 500gr pleurotus mushrooms
• 1 clove of garlic
• 1 rosemary sprig
• Juice of 1 lemon
• 20 ml olive oil
• salt


For the terderloins:
• 2 300 gr tenderloins
• 100 gr Feta PDO
• 3 gr sea salt




Quince is a seasonal product which has been cultivated in England since 1275. In the form of quincepaste, it is a perfect match forcheese. For the sauce, place the quinces in a baking tin, cover them with aluminium foil and bake at 160 degrees for 2 hours until they becomesoft. Afterwards, reduce them to a paste and place them in a pot along with the sugar, the anise and the cloves and simmer for 1 hour. Finally, mixthe gravy with the sauce using a 1:1 ratio.

Place the mushrooms on a pan lined with baking paper and sprinkle with finely chopped garlic, rosemary (the leaves), lemon juice, olive oil and  salt and bake in the oven at 180 degrees for 10 minutes.

Salt the sirloins, vacuum-seal them into the special bags and place them in the roner at 65,5 degrees for 90 minutes. Then, cut each of them in 3 pieces and form on the center of each piece 2 cuts forming a cross, starting from the centre of the upper side and going almost all the way down;
stuff the julienne-cut feta cheese inside the cuts and bake at 180 degrees for 7 minutes.

Enjoy …!