The sparkling aromas and creamy flavour of rosé wine make this dish a great choice for both a Sunday lunch and a festive table. Combine it with a Rosé Oenou Yi – Ktima Vassiliades and elevate your gastronomic senses!


  • 800g tenderloin, cut in small pieces
  • 1 onion, blended
  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • 1 tsp. ground coriander
  • 1 glass of rose wine Oenou Yi – Ktima Vassiliades
  • 1 cup of fresh cream
  • salt, white pepper

For the garnish

  • 250g champignon mushrooms
  • 250g Pleurotus mushrooms
  • 1 garlic clove, grated
  • 1 cup of olive oil
  • 1 glass of white aromatic wine
  • 1 tsp. fresh thyme
  • 1 tsp. tomato paste
  • salt and pepper


  1. Heat butter and olive oil in a saucepan and add blended onion and grated coriander. Sauté until the onion has a golden colour. Add the tenderloin bits and continue sautéing until they brown evenly.
  2. Drizzle with Rosé Oenou Yi – Ktima Vassiliades and season with salt and pepper.
  3. Leave to boil over low heat for about 30 minutes and cook until the meat is cooked thoroughly.
  4. Just before removing from heat stir the fresh cream in.
  5. Remove from the heat and keep warm.

For the garnish:

  1. Wipe the mushrooms with a damp towel and cut them into small pieces.
  2. In a large deep frying pan heat the olive oil and add garlic and mushrooms.
  3. Cook until all the liquids are absorbed and then add white wine.
  4. Add thyme, salt and pepper, tomato paste and stir. Allow the food to boil one last time and remove from heat.
  5. Serve the tenderloin with the garnish and a glass of Rosé Oenou Yi – Ktima Vassiliades.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.