Roll a piece of the tenderloin, tie it and, if it is about two pounds, put it on the fire with a middle-sized onion cut in thin slices, some thin slices of ham and a piece of butter, seasoning but moderately with salt and pepper. When it is browned from all sides and the onion is consumed, sprinkle a pinch of flour, let this take color and then pour some soup stock or water. Make it simmer on a low fire, then rub the gravy through a sieve, skim off the fat and with this and half a small tumbler of Marsala or Sherry wine put it back on the fire to simmer again. Serve with the gravy neither too liquid nor too thick.
The filet can also be larded with bacon and cooked in butter and Marsala only.
Note: This recipe has not been tested, however, we believe it to be accurate. As with any recipe, you may not always produce a product of your liking due to variations in taste, texture, etc. Please use your best judgment to review this recipe for ingredients used, units of measure, and methods to see if this meets your needs before proceeding. As with any recipe, there may be typos, errors, and /or omissions.