In a saucepan or cocotte, we heat the oil and butter. These pots are very practical because they allow cooking food in its own juices.
We place the tenderloin in the cocotte and brown it on both sides. In chef's terms, we would say we sear it.
Once the tenderloin is browned, we add the shallots and cover the pot. We continue cooking for about 40 minutes on low heat, allowing the shallots and meat to cook slowly while releasing their juices, which will become part of our delicious sauce. Occasionally, we check the meat to ensure it doesn't overcook.
When it reaches our desired doneness, we set it aside on a plate. In the cocotte, we add the shallots, plums, meat extract, a glass of hot water, and a teaspoon of cornstarch. We bring it to a boil, lower the heat, and let the sauce thicken for a few more minutes.
All that’s left is to serve!!!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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