Beef tenderloin with quince and plums
30-60 Min
500+ Kcal

“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.

200 200 gr. beef tenderloin
1 1 quince
2 2 plums
1/2 1/2 red onion
20 20 gr. butter
30 30 ml. oil
1 1 rosemary (one sprig)
1 1 рinch salt
100 100 ml. fresh orange juice
150 150 ml. red wine
1 1 рinch cinnamon
1 1 рinch cloves
1 1 рinch ground pepper
20 20 gr. sugar
1 1 clove garlic
step 1
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 2
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 3
Then add the quince (the quince should soften). Finally add the plums and boil again.
step 4
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.

How To Serve