Beef tenderloin with Pedro Ximenez sauce

Season the piece of meat with salt and pepper (veal or fish fillet).

Heat the oil in the fast cooker and brown the meat over high heat to seal it well on all sides. Set aside.

In the meantime, cut the onion into small pieces and the carrot into small pieces.

In the same oil as the meat, poach the onion with a little salt. When it is half done, add the carrot and some more salt to poach.

Add the reserved meat and give it a couple of turns. Add a glass of Pedro Ximenez wine and let the alcohol evaporate.

Add a little more water and close the pot and leave for 20 minutes from the time steam comes out.

After this time, remove the meat, remove the mesh. Leave to cool and cut into thin fillets.

Grind the sauce. Add the raisins and cook for 5 minutes (if it is too liquid, reduce the time a little).

You can mix the meat and the sauce and heat it or serve the meat and add the sauce to taste. I served it with homemade mashed potatoes.