1 kg of tenderloin steak (thickest part)
200 g of prosciutto, sliced
2 tablespoons of thyme
2 cloves of garlic, mashed
4 tablespoons of grated Parmesan cheese
2 tablespoons of butter
salt and black pepper to taste
1/3 cup of cognac
2 tablespoons of olive oil
1/3 cup of white wine
lime juice from 1 lime
1 kg of tenderloin steak (thickest part)
200 g of prosciutto, sliced
2 tablespoons of thyme
2 cloves of garlic, mashed
4 tablespoons of grated Parmesan cheese
2 tablespoons of butter
salt and black pepper to taste
1/3 cup of cognac
2 tablespoons of olive oil
1/3 cup of white wine
lime juice from 1 lime
Cut the tenderloin steak in half lengthwise like a filet mignon
Erase with mashed garlic
Place prosciutto and thyme slices on the open steak
Doubling, closing, and securing with kitchen twine
Brush the entire steak with butter, place it in a baking dish, and drizzle with cognac
Refrigerate for half an hour to firm up the butter
Heat olive oil in a pan, add the steak, and sear on all sides
Poke occasionally with white wine and let it brown well
When completely browned, add lime juice and cook for another 5 minutes
To check if done, insert a toothpick into the meat
If a drop of pink juice appears, the steak is ready
Serve hot, cut into thick slices arranged on a platter
Serves 4
