First, add salt and ground black pepper at taste to the steaks.
Then coat them with flour to batter them in beaten eggs and then in breadcrumbs. Pat the steaks until they get completely covered.
To make the sauce, we will chop the onion. Then, put the frying pan onto the heat with oil and sautée the onion. When the onion becomes transparent, add the raisins and the meat juice. Now, sautée the mixture and add the sweet wine until the alcohol evaporates completely. To finish the sauce, we only have to add to the frying pan the meat broth and let all boil until the sauce it reduced to its ¾ and has the density we are looking for.
In another frying pan, we mix the rest of the oil and the butter where we are going to brown the crumbed steaks. We recommend you to take the steaks out of the frying pan and remove the excess of oil before you put them on a plate.
Finally, place the steaks on a plate and pour the sweet wine sauce and the raisins onto them.
A package of beef tenderloins of Martínez Loriente
150g of flour
150g of breadcrumbs
10 cl of meat broth
1 white onion
2 tablespoons of meat juice
100 g of raisins
10 cl of sweet wine
1 tablespoon of olive oil
30 g of butter