Preparation

• Preheat the oven to 200ºC while preparing the other tasks, so it will be ready when we need to use it.
• Generously season the tenderloin with salt and pepper, but avoid using too much pepper, as we will later add mustard, which already provides an intense flavor.
• First, sear the meat to preserve its juices and improve its texture.
• Heat a griddle over high heat, and when it's very hot, add a tablespoon of olive oil.
• Immediately cook the tenderloins for about 3 minutes on each side, creating a golden and appetizing crust.
• Remove the tenderloins from the grill and let them sit for a few minutes to cool slightly so they don't burn.
• Generously coat the tenderloins first with whole-grain mustard and then with honey, ensuring they are well covered.
• Place the tenderloins in a baking tray of appropriate size so that the meats are not overcrowded and cook evenly.
• Around the meat, place the onion cut in half, studded with cloves, and add the peeled and large-cut carrot pieces along with the bay leaves.
• Drizzle the meat and vegetables with a glass of quality wine, a shot of cognac, and a good splash of olive oil, to enhance the flavor of the dish.
• Bake at 200ºC for 30 minutes, turning the meat every 10 minutes to ensure even cooking.
• If we are preparing the dish for consumption the next day or after a few hours, we will cook it in two stages to maintain its flavor and texture:
• First, cook at 200ºC for 20 minutes, turning the meat at 10 minutes to achieve an initial cook.
• When it needs to be reheated, preheat the oven to 200ºC and cook the meat for an additional 10 minutes to regain temperature and finish cooking.
• Turn off the oven and leave the tenderloin inside for about 5 more minutes to rest and stabilize its juices.
• Remove the cloves from the onion and the bay leaves, as they are not edible and can impart an overly strong flavor.
• Transfer the carrot, half of the onion, and a few tablespoons of the cooking juice to the blender and blend until you obtain a smooth and homogeneous cream.
• Pass this cream through a fine sieve to achieve a smoother texture and transfer it to a pan to continue the preparation.
• In the pan, add the remaining cooking juice and heat everything while stirring. When it comes to a boil, add a tablespoon of sifted flour, stirring constantly until you achieve a homogeneous sauce. If it thickens too much, add a little more wine.
• Cook the flour for 2 to 3 minutes and then add the butter, stirring until it is well integrated and the sauce becomes creamy again.
• Slice the tenderloin into pieces of a similar thickness and pour the hot sauce over them to serve the succulent dish.
• If the preparation was done the day before or a few hours earlier:
• Preheat the oven to 200ºC and place the meat slices inside to bring them up to temperature.
• Heat at 180ºC for 10 minutes so the meat regains its succulence before serving.