Serves for 6:
Place the prunes in a bowl, cover with the wine and leave it to marinade overnight.
Preheat the oven to 180ºC.
Drain the prunes and remove the stones, reserving the liquid. Put the prunes in a ovenproof dish and dry them in the oven for 6 minutes.
Season the meat with salt and pepper and floured a little bit.
Melt the butter in a frying pan and fry the meat for 5 minutes, stirring frequently. Remove from pan and keep it hot.
Sautée the shallot, stirring occasionally for 10 minutos or until it start to brown. Pour the port wine or marsala and continue with the cooking until the wine is evaporated. Add the thick cream, beating.
Put the meat in a dish and add the sauce and arrange the prunes around.
You can add carrots and onions if you want.