Filetto di Manzo in Tegame

Unlike the two preceding recipes, here the tenderloin is handled like a roast, cooked in the Italian over-the-burner method. To compensate for the meat’s intrinsic blandness, it is prepared for cooking by studding it with a mixture of garlic and rosemary, each studding slit sealed by prosciutto fat or salt pork. It is cooked with onions and wine over low heat for a time that may seem long but is required for the development of more flavor than is usually associated with tenderloin.