Ingredients:
– 1 tender (approximately 1 kg)
– 400 g Gruyère Tirolez cheese cut into slices
– ½ bunch of rosemary
– 1 pineapple cut into small cubes
– 2 tablespoons white wine vinegar
– 2 tablespoons of extra virgin olive oil
– Salt and black pepper to taste
Preparation mode:
Preheat the oven to 200°C. Cut the tender into slices, but don’t go all the way so you don’t let go of one of the others. Take it to the oven for 30 minutes.
Meanwhile, in a skillet, sauté the pineapple in olive oil. When all the water dries up, add the wine vinegar and season with salt and black pepper to taste.
Remove the tenderloin from the oven and place the cheese slices between the tenderloin slices and the rosemary on top.
Return to the oven and leave another 15 minutes or until the cheese melts completely. Serve accompanied by a good farofa.
Servings: 6
Preparation time: 1 hour
