Cut the prunes and dried apricots into small pieces. Chop up the nuts (except the pine nuts) using a mincer or blender. Place them in a large bowl, add the honey and butter at room temperature and mix together well.
Arrange the nuts and dried fruit mix on the tenderloin and add salt. Roll up and close with cook’s string.
Warm the extra-virgin olive oil in a frying pan and sear the tenderloin on both sides.
Place on an oven tray, sprinkle on some salt, drizzle on some olive oil and then pour on the meat stock and brandy. Roast at 180 ºC for 45–50 minutes, basting the meat regularly with the juices.