200 milliliters of Pedro Ximenez. Olive oil and salt. We started peeling onions and marked with a cross, as if the want to cut into quarters without actually cutting. Also, peel the garlic and reserve. Put a large frying pan into the fire, or a casserole, and cover the entire bottom of olive oil. Season the tenderloins and gilded over high heat. When you have spent a few minutes, add the onions to be getting and when fillets have gold all the way around, sprinkle thyme on top. Continue to cook for ten or fifteen minutes and irrigate the whole 200 ml.

Pedro Ximenez. Leave to reduce until it becomes syrup, but minutes before, add the chopped garlic. Cooking time depends on how Ines like the meat to the people, the ideal is that it is pink, it is more juicy, but this recipe can be adapted to personal tastes of each guest.