İçim Chief Tenderloin with Creamy Sauce


(for 4 people)

500 g tenderloin
8 tbsp İçim Chief Cream
1 tablespoon of İçim Butter
1 tablespoon olive oil
1 large clove of garlic
4 sprigs of spring onion
4 sprigs of parsley
3 sprigs of fresh thyme
1 tablespoon molasses
3 teaspoons of vinegar
1 teaspoon lemon juice
1/4 lemon peel
1.5 anchovies
1 tablespoon capers
3 teaspoons mustard
1.5 teaspoon curry
1 pinch of red pepper powder
½ teaspoon salt
½ teaspoon black pepper


– Add 8 tablespoons of İçim Şef Krema, 1 tablespoon of molasses, 3 teaspoons of vinegar, 1.5 teaspoons of curry, 1.5 pieces of anchovies, zest of a quarter lemon, 1 teaspoon of lemon juice, 1 tablespoon of capers, 3 teaspoons of mustard, 4 sprigs of spring onion, 4 sprigs of parsley, 3 sprigs of fresh thyme, 1 large clove of garlic and 1 pinch of red pepper powder and run it until it becomes a sauce.
– Cut 500 g tenderloin into 1 cm thick slices.
– Then give the meat a blow with the meat mallet to flatten the meat.
– Sprinkle half a teaspoon each of salt, black pepper and 1 tablespoon of olive oil over the meat and coat all over.
– Seal the meat in a grill bell cast iron skillet.
– Put a serving dish, preferably metal, on the stove and add 1 tablespoon of butter.
– When the butter melts, add the meat and coat in the butter.
– Then pour the sauce over the meat and coat the meat with the sauce.
– After cooking for a few minutes until the meat and sauce are well combined, it is ready to serve with French fries.