450 g beef tenderloin (in pieces, cleaned)
⅓ cup Soya Oil (85 ml)
3 cloves of garlic
7 sprigs of fresh thyme
1 bay leaf
1½ cup dry red wine (375 ml)
¼ cup red fruit jelly (90 g)
Salt and black pepper to taste
Garnish
2 fresh plums
10 pearl onions
4 tablespoons of Soya Soya Oil (60 ml)
2 sprigs of thyme
Place the meat on a board and season all sides with salt and pepper.
Heat the oil in a low, wide frying pan. Add the whole garlic cloves, lightly crushed, the thyme and bay leaf.
Seal the meat and season all sides with salt and pepper.
Seal the meat, turning as the part in contact with the oil becomes colored, taking care over the flame so that the oil doesn't burn. When the meat is fully browned, discard the aromatic ingredients and add the wine and jam. Cook the fillet, turning from time to time and drizzling with the sauce.
While the meat is cooking, cut the plums into quarters and the onions in half lengthways, keeping the bulb intact. Heat a smaller frying pan with the oil and thyme. Sauté the onion and plum until golden brown; set aside.
In the final moments of cooking the meat, add the browned onions to the larger frying pan; let them cook a little. Adjust the salt and pepper in the sauce. Let the meat rest for about 10 minutes and serve sliced, with the onions and plums.
Tip:
- To give the fillet a very round shape, tie it with string, going around the whole piece.
If you like, use a piece of string.
- If you like, use a culinary thermometer to measure the temperature of the center of the meat. For medium-rare, leave it at 55 °C; medium, 60 to 65 °C; well-done, around 70 °C.
- If necessary, grill the meat.
- If necessary, throughout the process, add a little water to the sauce to prevent it from reducing too much during cooking.
