This is one of the most rich and juicy that I know of cooking tenderloin ...
What we need:
- a piece of tape back
- Garlic
- parsley
- black peppercorns
- salt
- olive oil
As we will:
In a mortar crush the garlic and parsley, along with the peppercorns and some salt. Grind to a paste green.
mechador If you have a well, and if not you have like me, you can use a sharp knife, ranker type. Insert the knife into the flesh and walk around, making a hole.
With a four holes for a half-kilo piece right.
Once made the holes, fill with the garlic paste and parsley. Any remaining, so you can spread out the meat.
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meat in flour and brown in a pan with oil. Brown on both sides and set aside.
In the same oil, chop two or three cloves of garlic. Brown and add the meat. Pour a glass of white wine and another of water. Covering approximately two thirds of the meat.
Cook over medium heat, turning the meat occasionally. But, uncovered, to evaporate the alcohol is consumed water and make the sauce.
Once ready, remove meat and let cool before cutting. Or, if you make small pieces can be served directly without cutting.
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