Oven temperature: 180°C (350°F)
Heat 45 ml (3 Tbsp.) olive oil in a large skillet over medium-high heat. Brown the tenderloin on all sides. Season with salt and pepper. Transfer tenderloin to a small rectangular roasting pan. Roast in oven for 15 to 20 minutes until slightly pink inside. A meat thermometer should read between 60 and 65°C (150°F) for medium rare. Cover with aluminum foil and let rest for 20 minutes in switched-off oven, with door ajar.
Meanwhile, heat 30 ml (2 Tbsp.) olive oil in the same skillet over medium heat. Add onions and cook for 3 minutes. Add apples and cook for 5 minutes. Pour in honey and caramelize for a few minutes. Deglaze the skillet with cider vinegar and reduce by half again. Add the cream, then the mustard. Heat 2 to 3 minutes.
Carve the tenderloin. Pour sauce onto serving plates, and arrange the slices of meat on the sauce.
Serve with basmati rice.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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