Beef tenderloin with quince and plums

“Kitchen is a way for me to express myself and have close ties with cooking.

The kitchen is a place where the process is endless. This is an area where you can be a scientist, an artist or just a good cook. For me, cooking is a tool of good mood and development, culinary is an inexhaustible source of information, cooking is both a sport and a creative field, where you shall have the will, vision and taste, - Lasha Nikorashvili, Z10 Chef.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Lasha Nikorashvili

Ingredients

Portions :

Beef tenderloin

200 gram

quince

1 piece

plum

2 piece

red onion

1 /2 Piece

Butter

20 gram

Oil

30 milliliter

rosemary (one sprig)

1 piece

Salt

1 a pinch

fresh orange juice

100 milliliter

red wine

150 milliliter

cinnamon

1 a pinch

Carnation

1 a pinch

chopped pepper

1 a pinch

Sugar

20 gram

Garlic

1 clove

step

Cut the meat into slices of the desired size, add salt and pepper, then pour oil on the frying pan and add butter, 1 clove of garlic and a sprig of rosemary. Transfer the meat to the frying pan and fry to the desired size.

step

Separately, take a deep frying pan, pour oil, add butter, then sugar and red onion, which we will caramelize. Then add orange juice, red wine and spices. Boil until the alcohol evaporates from the wine.

step

Then add the quince (the quince should soften). Finally add the plums and boil again.

step

To serve, remove only quince and plums from the broth, transfer to a plate and top with the meat. Boil the remaining sauce to thicken slightly and turn off. Pour the obtained mass on the fruit and meat placed on a plate.

Serve

Enjoy!

Comments