Recipe for Tenderloin with Grapes and Baby Potatoes

Cut the tenderloin into large pieces and sear them in a skillet with a bit of olive oil. Make sure all sides are golden brown. Then remove the pieces from the pan and set them aside.

In the skillet with the meat juices, sauté the sliced onion and garlic until it becomes translucent. Lower the heat, then add the previously seared pieces of meat, the chicken stock, white wine, and turmeric.

Cook on low heat and covered for about twenty minutes. Five minutes before the end of cooking, add the grapes.

To finish, at the moment of serving, arrange the warmed dishes and some chopped parsley.