What we need:
- 700ml (1 bottle) of red wine
- 2 oranges
- ½ cup brown sugar
- 8-10 cloves
- 2 cinnamon sticks
- ¼ teaspoon grated ginger (optional)
How we do it:
Procedure We push the pieces of tenderloin to “open up” and to stretch out a bit. Place a large nonstick skillet over high heat and let it warm up. Pour the oil and pieces of meat in the pan and sauté on both sides until golden brown too well. Remove them to a plate and pour into the pan the onion. Mitigates the heat and sauté for 2-3 minutes, stirring, until softened somewhat.
Add the wine, add 150 ml water, mustard, thyme, salt and pepper and mix well. Once the mixture boils, bring the meat to the pan and cook for 6-7 minutes or until done to save most of the liquids. Check inside: it must not be pink, but careful not to overdo the point of dryness. At the end, add honey and strengthen the fire a bit to caramelize meat. If we do not have large non-stick pan, we make the food into smaller, in 2 doses. Check seasoning and serve immediately with boiled potatoes with mustard, oil, parsley and sesame.
Serve with a white wine with body, a Chardonnay aged in barrel.