Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Preheat the oven to 220 °C. Cut the carrots into sticks about 1.5 cm thick and the fennel into wedges. Arrange them on a baking sheet and toss with 20 ml of the olive oil, 2 g of the salt, and half of the black pepper.
Roast the carrots and fennel
Roast the vegetables for 30 to 35 minutes. Turn them after 18 minutes; they are ready when the edges are golden brown and the carrots can be pierced easily with a fork.
Sear the tenderloin
Pat the tenderloin dry, season with the remaining 3 g of salt, and add the remaining pepper. Heat the remaining 10 ml of oil in a skillet. Sear the meat over medium-high heat on all sides, about 6 minutes in total, until a brown crust forms.
Finish cooking the meat and make the sauce
Transfer the tenderloin to the oven alongside the vegetables and roast for about 8 to 12 minutes, until the center reaches 63–65 °C. Transfer the meat to a cutting board and let it rest for 5 minutes. Add the shallot and thyme to the same skillet and sauté for 2 minutes, then add the chopped plums, stock, vinegar, and sugar. Cook for 5 to 7 minutes, until the plums soften and the sauce thickens slightly.
Slice and serve
Slice the tenderloin across the grain. Divide it among plates with the roasted carrots and fennel, then spoon over the plum sauce. The sauce should balance the sweetness of the plums with the vinegar’s pronounced acidity; serve immediately while the meat is warm.
