1.5 kg of tenderloin fillet, cleaned
Salt and black pepper to taste
One-third cup of olive oil
For the filling
2 chopped onions
200g of bacon slices
2 cloves of garlic, minced
3 cups of mushrooms, sliced
1 kg of tomato, peeled and seeded
2 tablespoons of parsley
For the sauce
150g of beef
2 tablespoons of butter
One clove of garlic, minced
1 chopped onion
1 grated onion
2 tablespoons of all-purpose flour
One-quarter cup of Madeira or Porto wine
Half cup of sliced mushrooms
1.5 kg of tenderloin fillet, cleaned
Salt and black pepper to taste
One-third cup of olive oil
For the filling
2 chopped onions
200g of bacon slices
2 cloves of garlic, minced
3 cups of mushrooms, sliced
1 kg of tomato, peeled and seeded
2 tablespoons of parsley
For the sauce
150g of beef
2 tablespoons of butter
One clove of garlic, minced
1 chopped onion
1 grated onion
2 tablespoons of all-purpose flour
One-quarter cup of Madeira or Porto wine
Half cup of sliced mushrooms
Season the fillet with salt and black pepper
Tie a thick string around the entire length of the beef to keep it in shape
Place the olive oil in a baking dish and preheat the oven to 230°C
When hot, add the fillet and fry until browned, turning occasionally
Bake for 10 minutes, then remove from the oven and let cool
Prepare the filling: Process the onion and bacon in a processor or blender until a paste forms
Heat a skillet over medium heat and cook the mixture for 2 minutes
Add the garlic, mushrooms, and tomato, and stir well
Cook at high heat until the liquid evaporates and the mixture thickens
Remove from heat, add the parsley, and let cool
Fry the grated onion in the remaining butter until golden brown
Add the flour and mix well
Gradually add the prepared sauce (which should yield 1.5 cups) and the wine, stirring constantly
Bring to a boil, then reduce heat and simmer until the sauce thickens
Remove the string from the beef
Make cuts with 2 cm of width without separating the slices
Place 2 tablespoons of the prepared filling between each slice
Wrap the beef in aluminum foil and bake at 220°C for 15 minutes, or until heated through
Remove the foil and serve with the remaining filling heated and the sauce still warm
Serves 12 portions
Obs.: Use any leftover tenderloin fillet to make a flavorful broth.
