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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: : -

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.
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.
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.

4 servings

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