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4 thick slices of beef tenderloin
250 gr Marostica cherries PGI
1 tablespoon mustard
half a glass of red wine
half a glass of sherry
salt and pepper
The Marostica cherries PGI must be pitted and the shallot minced and withered in butter. Add the cherries, wet with a little red wine and sherry and finally add the mustard. Cook the fillets, add the Marostica cherries PGI and cook over low heat. Remove the meat, tighten the sauce, season with salt and pepper. Serve the fillets together with the sauce made of Marostica cherries PGI.