Tenderloin With Spices Recipe

(Filetto alla piemontese)



Clean and trim the meat, removing all the little skins. Then sprinkle

with nutmeg, cinnamon, salt, and pepper, and place in an earthen vase

covered, together with a bunch of aromatic herbs, sage, parsley,

rosemary, onion, carrot and celery, all chopped fine. After a few hours

melt and brown a piece of butter with the aromatic herbs, then remove

the latter and place the tenderloin, leaving it to simmer for half an

hour, pricking it often with a large fork or a larding pin, to add its

juice to the gravy. Serve hot.

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