Malbec tenderloin

1- brown or seal the meat in olive oil. withdraw and reserve.
2- In the same saucepan, place the vegetables cut into mirepoix or 2 cm cubes. x 2 cm. approximately. brown. incorporate the tomato extract.
3- add the meat broth.
4- Add the bay leaf, rosemary, the crushed peppercorns and finally the Malbec red wine, deglaze and let the alcohol evaporate.
5- lower the heat, cook slowly 45 minutes or until reduced. Add the meat, cook 15 more minutes.
6- remove the meat, rectify seasonings with salt and pepper and cut into medallions. reserve to present with the garnish and sauce.
Garrison

7- for the pumpkin, place it in a pan, previously cut into slices and cooked with the oil, thyme and garlic, brown, rectify the seasonings.
mounting

8- serve the sliced ​​pumpkin on a plate with the loin and sauce.