2 tablespoons of honey
1 small jar of mustard
1 beef tenderloin (1.2 kg approximately)
3 tablespoons of butter
2 cups of white wine
2 tablespoons of honey
1 small jar of mustard
1 beef tenderloin (1.2 kg approximately)
3 tablespoons of butter
2 cups of white wine
Mix the honey and mustard together to form a smooth paste
Spread this mixture evenly over the beef and let it rest for two hours
In a large skillet, melt the butter and lightly brown the beef on all sides
Remove from heat and transfer to a baking dish
Baste with white wine and put in a hot oven covered with aluminum foil for 20-30 minutes
When the beef is almost cooked, remove the foil and let it brown
Remove from oven and let it rest for ten minutes, covered with aluminum foil
Drain the juices that formed in the baking dish into a saucepan and simmer over low heat until thickened
Strain through a sieve and serve with sliced beef.
