1 pound beef tenderloin, 2-3 kg
3 tablespoons (of soup) butter or margarine
3 tablespoons (of soup) olive oil
4-5 medium onions, thinly sliced
250g of tender bacon, cut into strips
12 anchovy fillets, finely chopped
1 finely chopped garlic clove
18 black olives, finely chopped
1 tablespoon of thyme
1/2 teaspoon of lavender
1/4 cup of finely chopped scallion
salt and pepper to taste
2 slightly beaten eggs
1 pound beef tenderloin, 2-3 kg
3 tablespoons (of soup) butter or margarine
3 tablespoons (of soup) olive oil
4-5 medium onions, thinly sliced
250g of tender bacon, cut into strips
12 anchovy fillets, finely chopped
1 finely chopped garlic clove
18 black olives, finely chopped
1 tablespoon of thyme
1/2 teaspoon of lavender
1/4 cup of finely chopped scallion
salt and pepper to taste
2 slightly beaten eggs
Cut the beef tenderloin into slices, but not all the way through, so they don't separate
Melt the butter with olive oil and sauté the onions until they're very soft
Add the bacon, anchovy fillets, garlic, olives, thyme, and lavender
Cook for 4 minutes
Add the scallion and remove from heat
Season with salt and pepper, add the beaten eggs, and mix well
Stuff each slice of beef with this mixture
Tie the beef slices together with a thick string to keep their shape
Place in a baking dish, brush with melted butter, and season with salt and pepper
Bake in a moderate oven (170°C) for 45 minutes
Serve warm, garnished with rosemary sprigs
Cut the slices completely and serve with the filling on top, accompanied by golden potatoes.
