1 kg of tenderloin steak (thickest part)
2 cloves of garlic, minced
Salt and black pepper to taste
200 g of prosciutto, cut into thin slices
2 tablespoons of thyme
2 tablespoons of butter
1/3 cup of cognac
2 tablespoons of olive oil
1/3 cup of white wine
2 tablespoons of lemon juice
1 kg of tenderloin steak (thickest part)
2 cloves of garlic, minced
Salt and black pepper to taste
200 g of prosciutto, cut into thin slices
2 tablespoons of thyme
2 tablespoons of butter
1/3 cup of cognac
2 tablespoons of olive oil
1/3 cup of white wine
2 tablespoons of lemon juice
Cut the tenderloin in half lengthwise, like a bife
Minced garlic and season with salt and black pepper
Place prosciutto slices and thyme on the opened tenderloin
Drape the tenderloin as if closing it and tie with kitchen twine
Brush the entire tenderloin with butter, place in a baking dish and drizzle with cognac
Refrigerate for half an hour until butter hardens
Fry the meat in hot olive oil, turning to brown on both sides
Baste with white wine from time to time and let it cook further
When well-browned, add lemon juice and cook for another 5 minutes
To check doneness, insert a skewer into the meat
If a pink droplet appears, the tenderloin is ready
Garnish with cooked carrots passed in butter
Serve hot, sliced.
