A delicious recipe with beef tenderloin bathed in strawberry sauce, a different way to flavor meat.
- 500 gr. fruit pulp ENVAGRIF
- 1 tsp. of balsamic vinegar
- 2 tsp. of white wine
- 3 tsp. of sugar
- 1/2 fresh chili, salt and pepper
Place the frozen fruit pulp together with the rest of the ingredients in a container. Let reduce to medium heat, about 25 minutes, until it has the consistency of a jelly (should not be too thick, because cold thickens more).
We serve both cold and hot.