Ingredients:

4 pieces Beef tenderloin medallions, 150g each
Salt
Pepper
Oil
1 cup Red wine
2 cups Beef stock
4 Tbsp Daily Apple Roselle Syrup
2 tsp Balsamic vinegar
2 tsp Cornstarch

Procedure:

1. Season the meat with salt and pepper.
2. Heat 1 tablespoon oil in a heavy skillet over high heat until it shimmers, then sauté the medallions, turning once, about 3 minutes per side for medium-rare. Transfer to a large plate and cover with foil.
3. Pour off fat from skillet, then add wine into the pan and boil until it is reduced by ¾.
4. Add the beef stock, Daily Apple Roselle Syrup, and balsamic vinegar and simmer for 5 minutes.
5. Season with salt and pepper.
6. Dissolve the cornstarch in water and add to the sauce, boil for 1 more minute and serve hot pouring over the medallions.