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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 425 degrees F. | 2. Pat the meat dry and season with salt and pepper, to taste. | 3. Drizzle the oil into medium skillet and wipe it around with a folded paper towel. | 4. Add the beef and brown over medium heat, until it becomes a deep reddish brown, about 3 minutes. | 5. Turn the beef and brown for about 2 minutes more (this is for rare to medium-rare, cook a little longer in the skillet if you like your meat cooked more). | 6. Turn off the heat, then remove the meat to a plate and reserve. | 7. Sprinkle flour on work surface and roll out dough a little, then cut into 2 pieces. | 8. Pile a little blue onto the pastry and then top with a piece of meat. | 9. Wrap the dough around the filling using the eggwash as a glue to keep it stuck together and cut a small vent in the top of each parcel. | 10. Cover a baking sheet with parchment, arrange the parcels on the baking sheet and brush them again with the egg wash, using a pastry brush. | 11. Bake until deep golden, about 12 minutes. | 12. Remove the baking sheet from the oven and let the parcels rest. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	1/2	inches	cut	-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
extra virgin olive oil	1	tablespoon		-	-	-	-
purpose flour	2	tablespoons		-	-	-	-
puff pastry	1/2	sheet	defrosted frozen	683.55	55.9825	9.065	47.1625
blue cheese	4	ounces		548.8462	5.4091	1.5536	57.9464
egg	1		beaten	71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.