Tips

Prepare the marinade for the meat in a bowl: combine the oil with spices. Cut the tenderloin into 2 cm slices, rub with the marinade and leave it in the fridge for at least an hour.

Heat the oil in a deep frying pan and fry the meat on both sides over high heat. After frying, put the meat on a plate.

Put the diced onion and the squeezed garlic into the same pan. Reduce the heat and fry the vegetables for about 2 minutes. Then add the tenderloin and pour in the whiskey. The alcohol will evaporate if you cook it for about 1 minute (you can also go crazy and set the pan on fire 🙂 move the pans aside, slightly tilt the burner to ignite the alcohol – but be careful that everything is safe – the flame will appear suddenly and will be high – if you have no experience with flambéing, do it carefully!)

Then add the broth, cream, mustard, mix and cook for a while until the sauce starts to reduce and thicken. In the meantime, turn the meat over, season with salt and pepper, sprinkle with chopped parsley and serve with your favorite additions. For me, this time with gnocchi and beetroot.