t-tenderloin

• 2 tenderloin steaks
• 4 shalott onions
• 1 1/3 liter red wine
• 100 grams real butter w/o salt
• 1 red chill
• 1/2 kg mini hash browns
• 10 cherry tomatoes
• 1/3 liter broth

1. preaheat oven to 200 degr.
2. centigrade
3. make the hash browns about 2-3 cm (1 inch) in diameter
4. rinse the shalott's and put them in a hand blender or finely chop them.
5. Then put them in a sauce pan with the red wine.... (the chef should thouroghly taste the wine before, during and after cooking.
6. .)
7. boil the onion/wine mix into a marmelade
8. add broth, boil to half the amount, then add half of the butter and add salt'n'pepa to taste
9. as you can see, you can time this quite good.
10. prefabricate the hash browns, then you can do this in half an hour....
11. fry steaks to taste with the rest of the butter, put the chili in there with the meat, do'nt do anything to it just flow it around there... at the end, add tomatoes just to heat them up..
12. time it so the meat can rest a bit before eating... serve!

tenderloin, onions, red wine, butter, red chill, hash browns, tomatoes, liter broth

Taken from cookpad.com/us/recipes/335025-t-tenderloin (may not work)