Directions
Season the beef tenderloin with salt, black pepper, garlic powder, coriander, and rosemary. Let it marinate for at least 30 minutes.
In a large frying pan, heat the oil and fry the beef until browned on all sides. Remove and set aside.
In the same pan, fry the sliced onions and minced garlic until golden brown. Set aside.
Roll out the puff pastry and place the beef and onions in the center. Sprinkle with cheese and fold the pastry over to enclose the filling.
Brush the pastry with a mixture of egg yolk and milk. Sprinkle with sesame seeds.
Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown.
Meanwhile, boil the vegetables (carrot, potatoes, zucchini) with a teaspoon of salt until tender. Set aside.
To make the sauce, sauté the onion and red sweet pepper in a pan. Add tomatoes, sugar, salt, black pepper, tomato paste, water, and garlic. Simmer until thickened.
Serve the beef pastry with boiled vegetables and sauce on the side. Garnish with fresh dill.
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