1. Put beef tenderloin in one piece on the foil spread out on the baking sheet. 2. Sprinkle with salt on all sides, season with. 3. A wide knife, make evenly throughout the piece deep wide cuts through along the fibre, prunes (then when cutting pork prunes will cut across), it does not damage the bottom layer of foil. 4. Nbsphowever beef, prunes, plums thrusting inside deeper.

5. Pour the beef and wine from a spoon over the entire area (the wine will flow - it's not scary).

6. Bay leaf lomen and put a wreath around a piece of meat. 7. Meat cover with foil, primina her as close as possible to the piece, make the surface punctures (only the top) to allow the exit of steam. 8. Put in oven for 2 hours at 200 degrees. The meat turns out very refined taste: dry smoked taste with a touch of sweet grapes (but quite juicy). If you take the red wine, you may need to put the heat down to low or less time to beef not burnt sugar.