For the beef tenderloin:
- Tie the tenderloin with a kitchen string
- Salt and pepper the meat and add a few rosemary leaves
- Pour a little oil in an Inoxriv pan and brown the meat for a few minutes over a high heat
- Continue the cooking over a medium heat for 15 minutes, turning the meat once (if you want the meat rare reduce its cooking time)
For the red cabbage stew:
- Cut the onion
- Brown the onion with butter in an Inoxriv saucepan
- Cut the red cabbage into strips
- When the onion gets golden add the cabbage, and salt to your taste
- Let the cabbage simmer for about 10 minutes
For the wine reduction:
- Cut the shallot and brown it with a little oil in an Inoxriv saucepan
- Add a few rosemary leaves
- When the shallot is golden, simmer with red wine until reduced
- Add the grated rind of ½ lemon
- Add 20 gr. of butter