1 pink fillet of beef without the tailbone (approximately 2.5 kg)
6 cloves of garlic, 250g of prosciutto ham, cut into thin slices
5 tablespoons of fresh thyme, not chopped
5 tablespoons of melted butter
3/4 cup of brandy (180 ml)
5 tablespoons of olive oil
3/4 cup of dry white wine (180 ml)
1/2 cup of lemon juice (120 ml)
2 teaspoons of salt or to taste
1 teaspoon of black pepper
1 pink fillet of beef without the tailbone (approximately 2.5 kg)
6 cloves of garlic, 250g of prosciutto ham, cut into thin slices
5 tablespoons of fresh thyme, not chopped
5 tablespoons of melted butter
3/4 cup of brandy (180 ml)
5 tablespoons of olive oil
3/4 cup of dry white wine (180 ml)
1/2 cup of lemon juice (120 ml)
2 teaspoons of salt or to taste
1 teaspoon of black pepper
Open the beef in the direction of its length, without cutting off the tailbone so that it doesn't divide the fillet into two parts
Squeeze with garlic
Stuff with prosciutto and thyme
Close by folding one part over the other and secure with kitchen twine
Brush the beef with butter, place in a large refrigerator dish and drizzle with brandy
Refrigerate for about 30 minutes or until the butter hardens
Aquatic well the olive oil in a large skillet and cook the beef slowly on all sides
Douse with wine
Add lemon juice and season with salt and black pepper
Cook the beef for 10 minutes or until, when pierced with a fork, it releases a clear liquid
Serve sliced
463 calories per serving
Obs: If the beef is too long, divide it into two parts before frying
Wine pairing suggestion: Cabernet Sauvignon-based wine
Recommended wines: $ Cabernet Sauvignon Cave de Amadeu 95, Brazil; Regaleali Conde Tasca d'Almerita 94, Italy
$ Quinta de Pancas Cabernet Sauvignon 95, Portugal; Raimat Cabernet Sauvignon 93, Spain
$$$ Château Rausan Ségla 90, France
