Step 1

For the tenderloin : in a pan (the Le Creuset), sear the tenderloin on all slides in 20g butter et 1 Tablespoon olive oil, along with the chopped onion. Once the tenderloin has acquired a golden color, drizzle it with the fond de veau, then pour a glass a water in the pan. Stir in the tomato paste. Season (salt & pepper). Add in the mustard seeds, then simmer for 45 minutes, flipping the tenderlion on all sides on a regular basis.

Step 2

For the red cabbage: In a saucepan, boil a small glass of water together with the balsamic vinegar, the sugar, honey, and butter. Add the red cabbage and chopped onion. Cover and simmer for 45 mins. Thirty minutes into the the process (15 mn before the end), add the apple and raisins.

Step 3

Serve slices of tenderloin on a bed of red cabbage and top with chopped spring onions.