For this dish I advise you to take only the tenderloin, because this part of the meat is 100% can get ready in 30 minutes and will be tender and juicy. Prepare the food, everything should be at hand. Turn the oven to preheat to 180 gr., and put to boil the water for a great side dish.

So, 1 tsp oil mixed with white and black pepper ( half tsp), herbs de Provence (1 tsp). The meat is rubbed with salt and spices with the oil, leave for a few minutes ( you can marinate the meat in the morning and after work to cook).

In a well heated pan without oil (because meat greased) quickly fry the tenderloin on all sides until browned, about 5 minutes. The meat then place in a baking dish and place in the preheated oven for 20-25 minutes. In boiling water place the buckwheat in portioned bags. This is cooking for about 20 minutes and during this time you will have time to make the sauce, and the meat will naturally be baked in the oven)))

In the same pan fry the apples, season with black pepper and a pinch of curry. Pour 3 tbsp of cognac to evaporate the alcohol and cook until soft apples, if necessary, add a little oil. Arrange the apples in a bowl.

Apple juice mixed with starch (1 teaspoon), pour into pan, cook the sauce until thickened season to taste with salt, pepper, curry and thyme, add a pinch of nutmeg. Stirring pour 3 tbsp. of cream (definitely a fat content of 30%, otherwise the sauce will exfoliate).

Serve tenderloin with apples and sauce on the side to offer - crisp fragrant buckwheat! You can add a bright spot in the dish, such as vegetable salad (I steamed).