Meat baked with cheese and tomatoes
6 servings
75 minutes
Meat baked with cheese and tomatoes is a refined dish that embodies the best traditions of French cuisine. Marinated tenderloin infused with the aromas of spices and mustard becomes incredibly juicy and tender. The addition of hard cheese gives the dish a pleasant stretchiness, while fresh tomatoes provide a light tang and rich flavor. Baking in foil preserves all the juiciness of the meat, making it soft and rich in the aromas of the ingredients. This dish is perfect for both festive dinners and cozy family lunches when you want to enjoy a true gastronomic masterpiece.
1
To make the meat aromatic, it needs to be marinated beforehand. The ideal option is to leave it in the marinade overnight, but if time is short, 1.5 hours is enough. Make cross cuts in the piece of meat, rub with salt and fragrant ground pepper (you can add any spices to taste).
- Salt: to taste
- Ground allspice: to taste
2
We coat the meat with mustard and place it in a deep dish. We add a small amount of water. We leave it to marinate like this.
- Mustard: 4 teaspoons
- Water: 50 ml
3
We cut the cheese into thin slices and the tomatoes into circles (in winter, I personally prefer cherry tomatoes — not only for their beauty but also for their taste. Regular tomatoes are completely tasteless in winter).
- Hard cheese: 150 g
- Tomatoes: 2 pieces
4
We place the meat on foil. In each cut, we put cheese and tomatoes.
- Hard cheese: 150 g
- Tomatoes: 2 pieces
5
Wrap the meat in 2 layers of foil and send it to the oven. Bake at 180 degrees for about 1 hour. Check for readiness with a fork — if it goes through easily, the meat is ready; if not, keep it for another 10-15 minutes. To brown the meat, you can open the top layer of foil about ten minutes before the end of baking.
- Tenderloin: 800 g