1/3 cup of cognac
1/3 cup of white wine
2 tablespoons of thyme
2 tablespoons of butter
2 tablespoons of olive oil
2 tablespoons of lemon juice
1 kg of tenderloin (the central and thicker part)
200g of prosciutto, cut into slices
2 cloves of garlic, mashed
Salt and black pepper to taste
1/3 cup of cognac
1/3 cup of white wine
2 tablespoons of thyme
2 tablespoons of butter
2 tablespoons of olive oil
2 tablespoons of lemon juice
1 kg of tenderloin (the central and thicker part)
200g of prosciutto, cut into slices
2 cloves of garlic, mashed
Salt and black pepper to taste
Cut the tenderloin in half lengthwise like a beef fillet
Mash the garlic well and season with salt and pepper
Place the prosciutto and thyme slices on top of the opened tenderloin
Fold (like closing) and tie with kitchen twine
Rub the entire tenderloin with butter, place it in a baking dish, and drizzle with cognac
Refrigerate for half an hour until the butter hardens
Fry the tenderloin in hot olive oil, turning it to golden brown both sides
Baste with white wine and let it cook well
When cooked, add lemon juice and cook for another 5 minutes
To check if it's done, insert a toothpick into the meat
If a pink drop comes out, the tenderloin is ready
Garnish the plate with cooked carrots, glazed in butter
Serve hot, cut into slices arranged on a platter.
