1Kg beef tenderloin
1 sheet of puff pastry
6 slices of beef
Olive oil, salt, and pepper
4 kinds of garlic, mashed
1 finely chopped onion
100ml Red wine
In a bowl place the tenderloin adding salt, pepper, gar lic, onion, and wine,
water that covers halfway and mac erate for 15 minutes. Drain and make
cracks in the cen tral area without going to the other side. Put the beef
inside the crevices and seal in a pan for 4 minutes on each side. Reserve up.
Process the marinade in the blender and place in the pan. Reduce and add 2
table spoons of wheat flour until thickened. Stretch the puff pastry and paint
the loin with the sauce, place it and close the puff pastry. Seal by wetting
with water and take the Air Fryer programmed at 180ºC for 25 30 minutes.
Serve up slices with a garnish.