Spread Fondo Bruno sauce foundation on the beef, arrange it in a greased baking pan, and season with herb salt.

Cook in a medium oven for approximately 3-4 hours, pour red wine over it, and cover with aluminum foil.

When the meat has finished cooking, set it aside, and put the sauce through a strainer.

Separately, prepare a brown roux with butter and flour, and add it to the filtered sauce until it reaches a velvety consistency. Then pour this sauce in a pan with well-drained chestnuts and prunes.

Heat briefly, and if necessary add a little Fondo Bruno sauce foundation.

Serve the meat sliced, very hot, and covered with the fruit sauce.