Served with cheese topping and a green salad
4 tenderloin steaks approx. 150 g. /5 oz. each
2 tbs. oil
200 g./ 7 oz. mushrooms, sliced
2 leeks, sliced
8 cloves of garlic, roughly shredded
150 g./ 5 oz. turkey bacon, shredded
2 red onions, thin wedges
Salt and pepper
4 tbs. sweet chili sauce
4 tbs. mozzarella cheese, shredded
Green salad with oranges and nuts:
200 g./ 7 oz. lettuce, finely chopped
200 g./7 oz. carrots, thinly sliced
4 oranges, thin wedges
50 g./ 1,7 oz. nuts
Mix and scatter the nuts on top.
Heat conventional oven to 230 C./ 450 F.
Start out with the steaks and the topping, while the oven reaches the right temperature. Prepare the salad while the steaks are in the oven.
Fry the mushrooms, turkey bacon, leeks and red onion in 1 tbs. of oil for 2-3 minutes. Take the mushrooms out of the pan, but keep them warm, while the steaks get brown on the frying pan. Fry them on both sides for approx. 3 minutes. Season them with salt and pepper and put each steak on a piece of TIBON foil. Lay the mushrooms, turkey bacon, leeks and red onion onto the steaks. Top with the garlic, season with salt and pepper. Before sealing the TIBON foil packages drip 1 tbs. of sweet chilli sauce on each and finish off by crumbling the cheese on top. Seal the TIBON foil packages. Put them in the oven for approx. 5 minutes or until the cheese is melted and golden.