How to cook
Cut the tenderloin into rounds. Season with salt and pepper and set aside in a bowl, while preparing the marinade. In a small pot heat moderately 1 tsp of crystallized honey, a pinch of sugar and 3-4 tbsp lukewarm water. Let the honey and sugar melt. Add the Soy sauce, 1/2 tsp of oil and the meat seanoning. Keep heating the marinade but don't bring it to a boil.
Chop the garlic finely. Pour the marinade on top of the meat and add the chopped garlic. Mix well and seal with cling film. Let the meat rest for at least an hour or even two for best results.
Start preparing the honey-mustard glaze. Place 1.5-2 tbsp of Dijon mustard, 1 tbsp honey (not chrystalllized) and 1/2 tsp of lemon juice. Stir to achieve a homogeneous mix.
Grease a small baking tray and arrange the marinated tenderloin rounds. Pour in just enough red wine to cover the bottom of the tray. Brush the meat with the honey-mustard mix thoroughly.
Add a piece of butter on each slice. Cover with tin foil and bake for around an hour at 390°F (200 degrees).
Remove the tin foil, sprinkle with the grated parmesan cheese and keep baking until the cheese turns golden brown.
Serve with rice or a vegetable puree of your preference.