Wash the tenderloin under cold water and pat it dry. Cut into slices of approx. 1 cm. Rub the meat with honey and season with the salt, pepper and red paprika. Let it sit in the fridge for approx. an hour so the meat gently absorbs the taste of the honey and spices.
Peel and chop the onion into the small cubes. Warm up a pan and fry the onions in the oil and butter, adding the pressed garlic. Add the tenderloin to the pan and fry until golden brown on both sides. While frying, add the fresh basil leaves.
Set the tenderloin aside. In the same pan, add the previously rinsed and sliced porcini mushrooms. Fry them for around. 4 minutes, mix and add the mustard and black pepper.
Re-add the tenderloin and mix with the porcini mushrooms, Fry together for 2 minutes. Add the whiskey and wait until it evaporates. Then add hot water and soy sauce. Cook on a higher heat for approx. 3 minutes, until the amount of liquid decreases. While cooking, turn the tenderloin once.
At the end, add the cream and bring to the boil. When the sauce thickens, remove the pan from the heat and season the whole with freshly ground pepper.
Tenderloins prepared in this way will pair with potatoes and a light salad perfectly.
