Filet mignon in sauce

FILLET IN SAUCE INGREDIENTS 06129 4 PERSONS 800 g veal or beef tenderloin, 2 glasses of red wine, half a cup of vinegar, 3 or 4 Tablespoons extra virgin olive oil, 4 cloves of garlic, 2 carrots, 1 onion, broth, thyme, bay leaf, oregano, parsley, cloves, salt, pepper in grains.

Saute in oil PROCEDURE simmered chopped onion, carrot, cut into slices, and crushed garlic.

Add the wine, vinegar and herbs, the broth, about half cup, pepper and simmer over high heat to reduce the liquid by half.

Once cooled pour over Tenderloin (formerly placed in a non-metallic container) and let it soak for 24 hours, turning occasionally.

Drain and Brown in the oven for 30 or 40 minutes.

Serve cold, cut into slices with the cooking juice, passed into the blender.