Beef tenderloin with apple and pistachio sauce

salt, black pepper

2 clean beef cheeks

50 ml of extra virgin olive oil

1 carrot

1 onion

1 branch of bees

1 further

150 ml of DO Costers del Segre red wine

1 sprig of thyme

1 branch of Romani

For the fenugreek sauce:

50 g of fenugreek

20 ml of water

5 g de sucre

2 g of salt

10 ml extra virgin olive oil

For the apple to the vi:

1 apple

200 ml of DO Costers del Segre white wine

5 g cardamom

the peel of 1 orange

the peel of 1 lemon