Beef Tenderloin Pripetskoi (serves 4)
4 tbsp olive oil
4 tbsp dry sherry
4 large tomatoes
4 sweet onions, peeled
4 x 7oz (200g) beef tenderloin
4 stalks each of fresh parsley, oregano and basil
sea salt and cracked black pepper
wholegrain baguette to serve

Preheat the oven to 325 degrees.
Bring a small pot of water to the boil. Add the tomatoes and allow to stand for a minute or two. Carefully peel the tomatoes, remove the stalk but leave them whole. Season with salt and pepper and set aside.
Pour the olive oil and sherry into a large ovenproof pot. Season the meat generously with salt and pepper. Place the meat in the pot. Nestle the tomatoes and onions in between and cover with the herb stalks. Place the pot in the oven and slow cook for 2 1/2 to 3 hours or until done. Do not allow to boil. If it starts to boil reduce the temperature.
Serve the meat, vegetables and herbs in shallow bowls with steamed green beans on the side and crusty wholegrain baguette to mop up the juices.