Although this dish could be eaten all year round, the smell that the Pedro Ximenez sauce gives off makes it a special and festive dish.
It has ingredients that marry together like the best of marriages. A great dish for gala dinners, so that your guests end up delighted with their tasting.
The Pedro Ximenez sauce is delicious, the sweet touch makes it extraordinary thanks to the onion, wine and raisins, perfect to prepare on another occasion with pork tenderloin.Ingredients for 4 people
- 4 beef tenderloins
- 1 large onion
- 250 ml mild chicken broth
- 125 ml of Pedro Ximenez wine
- 30 g of muscat raisins
- 1 tablespoon wheat flour
- Olive oil
- Salt and pepper
- Peel the onion and cut finely. Place the low Mineral saucepan over medium heat with a little oil and let it simmer little by little without browning. Soak the raisins in a glass of water.
- Season the tenderloins with salt and pepper on both sides.
- Heat the Fresa grill with a little oil and brown the sirloins over high heat so that they brown on all sides and are rare inside. When they are ready, remove the tenderloins to a plate and leave the grill on the heat to pour the Pedro Ximenez and with a spatula stir the wine, scraping the bottom. Turn off the heat and reserve the grill with the wine.
- When the onion is poached, add a tablespoon of flour and mix well so that the flour takes on color, then pour the Pedro Ximenez wine from the grill over the onion and stir for a few minutes. Add the chicken broth and drained raisins and let it simmer over medium heat for a few more minutes so the flavors can blend.
- Place the tenderloins in the saucepan and, with the help of a spoon, baste the meat for a couple of minutes before serving. With this time the meat inside is very juicy and pink. If you prefer more cooked, extend the cooking for two more minutes.