Instructions
Follow the steps and taste along the way.
Cook the millet
Rinse the millet in a sieve with warm water until the water runs almost clear. Put it in a saucepan with 500 ml water, season with 1.5 g salt, and bring to a boil. Cover and cook over the lowest heat for 15–18 minutes, then remove from the heat and let stand for 5 minutes.
Prepare the tenderloin and oven
Preheat the oven to 200 °C. Pat the tenderloin dry and cut it into 4 medallions of roughly equal thickness. Season with 1.5 g salt and 0.7 g black pepper.
Sear and finish cooking the meat
Heat 10 ml oil in an oven-safe skillet. Sear the medallions over medium-high to high heat for about 2 minutes per side, until a golden-brown crust forms. Transfer the skillet to the oven for 6–9 minutes; the thickest part of the meat should reach 63 °C. Transfer it to a plate and let rest for 3–5 minutes.
Braise the curly kale
Heat 10 ml oil in a large skillet and add the kale, 30 ml water, and the remaining 1 g salt. Cover and cook for 3 minutes, then uncover and cook for another 2–3 minutes, stirring occasionally, until the kale is tender but still deep green.
Make the apple-mustard sauce
Leave the pan drippings in the skillet used for the meat and add the remaining 5 ml oil. Sauté the finely chopped onion and thinly sliced apples for 4 minutes, until the onion softens and the edges of the apples turn lightly golden. Pour in the broth and stir in the mustard, vinegar, and chopped sage. Simmer gently for 4–5 minutes, until the sauce thickens slightly but the apples still hold their shape. Season with the remaining 0.3 g black pepper.
Serve
Fluff the millet with a fork. Divide it among plates with the kale and sliced tenderloin. Spoon the apple-mustard sauce over the meat and some of the sides, and serve warm.
