Meat with Prunes recipe

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Ingredients

1 cup dry red wine
½ pound chopped pitted prunes
1 teaspoon ground black pepper
½ teaspoon ground cinnamon
1 pound beef tenderloin
1 teaspoon salt
toothpicks
2 tablespoons olive oil

Nutrition Info

474.5 calories
carbohydrate: 37.2 g
cholesterol: 60.1 mg
fat: 24.5 g
fiber: 4.3 g
protein: 18.5 g
saturatedFat: 7.8 g
servingSize: -
sodium: 626.7 mg
sugar: 24.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place red wine, prunes, black pepper, and cinnamon in a saucepan. Bring to a boil, stirring often. Reduce heat to low, cover, and simmer until prunes are tender, about 5 minutes. Remove from heat, drain prunes, reserving wine, and allow to cool.

  2. Cut a deep pocket almost all the way through the tenderloin. Rub salt over the tenderloin. Fill the pocket with the cooked prunes, secure opening with toothpicks.

  3. Heat olive oil in a large skillet over medium-high heat. Cook fillet in the hot oil until browned, about 2 minutes per side. Pour in reserved wine. Cover until simmer until tenderloin is tender, about 1 hour. Discard toothpicks. Cut tenderloin diagonally into thin slices.

Recipe Yield

4 servings

Recipe Note

This is a Ukrainian dish. It can be served both hot and cold.

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