Pressure Cooked Portuguese Style Beef Tenderloin

If you’re seeking a simple yet flavorful way to prepare beef tenderloin, look no further than this Portuguese style pressure cooked recipe. Utilizing a pressure cooker ensures the meat remains moist and tender, while infusing with aromatic spices that just makes it all that much yummy. This method not only delivers a quite delicious main course but also provides a versatile base for dishes like pulled beef sandwiches or other recipes requiring succulent, fall-apart meat.

The beauty of this approach lies in its simplicity and efficiency. Once cooked, the beef pairs wonderfully with a variety of sides, and the generous amount of flavorful sauce it yields can enhance numerous other dishes. Leftovers can be easily transformed into sandwiches, toasts, or even incorporated into other hearty stews, making this recipe both delicious and practical for multiple meals and to make use of the leftovers, let’s check the recipe.

Pressure Cooked Portuguese Style Beef Tenderloin

Servings: 4
Time: 55mins
Difficulty: Normal
Rating: ★★★★★
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Nothing like fall apart tender beef, with lots of sauce, you can serve with sides that go well with sauces, like mashed potatoes, rice or pasta.

Ingredients

Beef – 1.2 kg tenderloin
Carrot – 2
Onion – 2 Large
Garlic – 4 cloves
Beef Stock – 1 cube
Olive Oil – A few strands
Red Pepper Paste – A tablespoon
Paprika – A pinch
Cayenne pepper – A pinch
Pepper – A pinch
Salt – A pinch

Directions

You can make this tenderloin in a deep pan or in a pressure cooker. The only difference is the cooking time, i recommend the pressure cooker. Start by seasoning the beef with paprika, cayenne pepper, pepper and salt.

Add the tenderloin to the pan with a drizzle of olive oil and fry all sides until golden brown.
Remove the tenderloin from the pan and add the onion, carrot and garlic, all cut into large chunks, add a drizzle of olive oil and fry for a while.
When the onion is golden brown, add the tenderloin back again.

Finally add the beef stock cube and two glasses of hot water, followed by a tablespoon of the red pepper paste, mix and close the pressure cooker, bring to pressure, then turn down the heat and simmer for about 35 minutes.
Remove from the heat and let the pressure come off, open and it’s ready to serve, bon appetit!

Notes: The cooking time really depends a lot on the cut of the meat (whether it’s tender or has more tendons and fat), as well as the size and shape. In the worst case, if you open the pressure cooker and it’s not ready yet, you can finish cooking it without putting it under pressure, or you can cover it again and increase the pressure and cook it for a few more minutes under pressure, unlike on the oven having it a bit overcooked is not so serious.

Red Pepper Paste (massa de pimentão in portuguese) is a traditional portuguese seasoning paste made with raw red peppers and salt, you can make it yourself or just buy already made. A lot of portuguese stews have a very specific taste, a lot of times that taste comes from using this portuguese red pepper paste or a portuguese garlic paste.

This recipe for Pressure Cooked Portuguese Style Beef Tenderloin was originally created on BakeAfter.com. Esta receita de Naco de Novilho Guisado foi publicada em português no Iguaria.com.