1 pound tenderloin steak (about 2.5 kg), trimmed of excess fat
6 cloves garlic, minced 250g prosciutto, thinly sliced
5 tablespoons chopped fresh thyme, no stems
5 tablespoons melted butter
3/4 cup cognac (180 ml)
5 tablespoons olive oil
3/4 cup dry white wine (180 ml)
1/2 cup freshly squeezed lemon juice (120 ml)
2 teaspoons salt or to taste
1 teaspoon black pepper or to taste
1 pound tenderloin steak (about 2.5 kg), trimmed of excess fat
6 cloves garlic, minced 250g prosciutto, thinly sliced
5 tablespoons chopped fresh thyme, no stems
5 tablespoons melted butter
3/4 cup cognac (180 ml)
5 tablespoons olive oil
3/4 cup dry white wine (180 ml)
1/2 cup freshly squeezed lemon juice (120 ml)
2 teaspoons salt or to taste
1 teaspoon black pepper or to taste
Open the steak by cutting along the length, leaving the ends intact to prevent it from splitting in two
Mash with garlic
Stuff with prosciutto and thyme
Close by folding one end over the other and tie with kitchen twine
Brush with butter, place in a large refrigerator dish, and pour with cognac
Refrigerate for about 30 minutes or until the butter has set
Drown the filet in a large skillet over low heat, cooking on all sides
Respingue the wine
Add lemon juice and season with salt and black pepper
Cook the steak for 10 minutes or until it releases a clear liquid when pierced with a fork
Serve sliced
463 calories per serving
Note: If the steak is too long, divide it into two parts before frying.
