For our festive meat, we will prepare all the necessary ingredients.
Figs, dried apricots and plums pour boiling water and leave for 10-15 minutes.
In the meantime, prepare the meat. To do this, in the meat, make five deep longitudinal cuts along the entire length, not reaching the end, season with salt and pepper.
Fill the sections with dried fruits in any order.
In a bowl, mix dry red wine, honey mustard, vegetable oil and honey.
Tie the meat tightly in several places, place it in a baking dish and pour the sauce over it well.
Cover the top with foil and place in a preheated 170* C oven for 1.5 hours.
Periodically, during baking, the meat must be watered with the resulting juice.
Release the finished meat from the foil, pour the glaze well on all sides and put it back in the oven preheated to 190 -200* for 10-15 minutes, to form a beautiful golden crust.
That's all - elegant and delicious meat is ready. The meat is juicy, flavorful, with a subtle wine note.
Dried fruits are perfectly combined with honey-mustard glaze and together create an unusual and interesting flavor tandem.