4 beef tenderloin filets (or medallions) 1 1/2-inch thick
4 tbsp. olive oil
3/4 cup dry white wine
1/2 cup very heavy milk cream
1 1/2 tbsp. fresh rosemary, chopped (can be substituted with dry rosemary)
1 tsp. corn starch or flour
salt & pepper to taste

Heat the olive oil in a pan, then cook the tenderloin filets first one side until a nice brownish color is obtained, then turn them and do the same to the other side, sprinkling salt, pepper and part of the chopped rosemary over them. Turn them again, add the flavoring, then take them apart in any place to hold them warm.

In the same pan and without shutting down the heat, add most of the wine and the remaining rosemary scrubbling the glaze to dissolve it. Add the cream and the remaining wine into which the cornstarch (or wheat flour) was dissolved and continue revolving until the sauce will thicken. Depending of the cream used, add salt and return the filets to the pan, covering them with the sauce. Serve inmediately.

In my country, the "crema de leche" or milk cream is very thick, salty and a bit sour and is mainly used in the breakfast with the arepas (corn muffins), but you can use any other type of very heavy cream.

Submitted by: Luis De Santis