Jellied Beef with Porto Sauce

Cut a pocket in the center of the beef with a sharp knife

Place the carrots inside

Season the meat with salt and pepper, and place it in a baking dish

Preheat the oven to a hot temperature (250°C) and bake for 35 minutes, basting frequently

Remove from the oven and let cool for about 30 minutes

Remove the carrots and fill the beef pocket with pork fat

When the meat is at room temperature, refrigerate it until well chilled

Sprinkle the gelatin over cold water and let sit for 2 minutes to soften

Cook over low heat until completely dissolved

Remove from heat, add the Porto wine, and mix well

Refrigerate until the consistency of egg whites

Place the beef in a refrigerator-safe mold, and cover it with the gelatin mixture, using spoonfuls to cover the meat well

Use any remaining gelatin to surround the beef

Refrigerate for at least 5 hours or overnight

Slice the tenderloin into 1 cm thick pieces and arrange decoratively in a serving dish, with excess gelatin cut into small cubes and placed around, like garnishes.