Ingredients:
1 tenderloin medallion
1 ½ cups Merlot red wine
2 garlic cloves, minced
1 onion, chopped
1 jalapeno pepper, chopped
1 piece of dark chocolate, chopped
2 tbsp olive oil
Salt and pepper
Preparing:
Fry the onion, jalapeno pepper and garlic in olive oil for 5 minutes.
Add wine and let reduce over medium heat for 3 minutes.
Add chocolate and mix well, keeping the fire very low.
Season the medallion with salt and pepper.
Cook tenderloin medallion on both sides, in another pan, with olive oil.
Serve the tenderloin medallion and bathe with chocolate sauce.
Ingredients:
4 medallions of beef tenderloin
3 ripe pears, thinly sliced
½ t Malbec wine 
1 carrot, diced
1 clove garlic, minced
½ onion, cut into strips
2 tbsp balsamic vinegar
2 tbsp butter
1 tsp honey
1 tsp olive oil
Salt and pepper
Preparing:
Preheat oven to 180ºC (350ºF).
Fry the onion, garlic and carrot in olive oil for 5 minutes. .
Transfer to a bowl and reserve.
Brown spiced medallions in the same skillet on both sides.
Bake medallions for 10 minutes.
Return vegetables to skillet and add Malbec wine.
Add the balsamic vinegar, honey and butter when the wine has been reduced to a third par, and whisk well.
Add pears and wait about 3 minutes.
Strain the sauce, add salt and pepper and reserve the pears.
Serve the medallions, bathe with the sauce and accompanied by pears.
Ingredients:
8 veal loins
1 cup orange juice
1/4 cup red wine
4 tbsp oil
2 tbsp mustard
2 tbsp orange zest
1 tbsp soy sauce
1 tbsp cornstarch
1 1/2 tsp thyme
1 garlic clove, crushed
Salt and pepper
Preparing:
Season the veal loins with mustard, garlic, soy sauce, 1/2 tsp thyme, salt and pepper.
Seal loins in a pan with oil on both sides, remove from pan and reserve.
Add the red wine to the skillet, 1 tbsp thyme, orange zest and let it reduce for a few minutes.
Add the cornstarch dissolved in orange juice and cook for 5 more minutes.
Serve veal with orange sauce and thyme.
