Ingredients:
For the wine sauce:
● 2 tbsp oil
● 3 shallots
● 1 garlic clove
● Rosemary
● 3 tbsp balsamic vinegar
● 2 tbsp sherry vinegar
● 150 ml red wine
● 300 ml beef broth
● 1 tbsp sugar
● 50 g butter
For the pickled onion:
● 1 medium red onion
● Salt
● Black pepper
● 50 ml vinegar
● 100 ml water
● Salt
● 1 garlic clove
● Rosemary and thyme
To serve:
● Pickled mustard seeds
● Thyme
For the glazed onions:
● French onions
● 50 g butter
● Fresh thyme
● 2 tbsp brown sugar
● Salt
● Water (to cover)
For the beef tenderloin:
● 2 beef tenderloin medallions
● Oil
Preparation:
1. For the wine sauce: In a saucepan with a drizzle of oil, cook the shallots and the chopped garlic clove. Add a sprig of fresh rosemary. When the shallot begins to brown, add the vinegars and red wine. Cook for a couple of minutes until the alcohol evaporates, then pour in the beef broth and sugar. Let it reduce by half.
2. Strain the sauce and, back in the same saucepan, mix with butter to obtain a glossy
sauce. Keep warm.
3. For the pickled onion: Cut the red onion into small wedges. Place in a vacuum bag along with salt, a few black peppercorns, vinegar, and water. Vacuum seal and refrigerate for at least 1 hour.
4. For the glazed onions: Peel the onions. Melt the butter in a small pan and add the onions, a few sprigs of thyme, and the sugar. When the sugar begins to dissolve, cover the onions with water. Cook over low heat until the water reduces and the onions are tender and caramelized.
5. For the tenderloin: Coat the bottom of a pan with oil. When hot, add the sirloin medallions. Season the meat generously with salt and allow to sear well. Turn the meat over and add the garlic clove and herbs to the pan. Cook until the other side is well browned. Let the meat rest for at least 2 minutes before slicing.
6. Serve the meat and place some onions on the side. Add a few wedges of pickled onions. Garnish with mustard seeds. Cover the meat with a couple of tablespoons of wine sauce and finally garnish with a few sprigs of thyme.