Tenderloin of Beef a la Bienvenue—Whole

Tenderloins intended for braising purposes should be chosen fat, for the lengthy cooking they have to undergo diminishes their size considerably. Raise the tenderloin, remove all the fat, and separate the skin from the meat; have ready large lardings of pork (No. 1, Fig. 52), season them with thyme, chopped and finely pounded bay leaf, salt, pepper and allspice. Lard the inside of the tenderloin with these, cover with thin bardes of fat pork and tie it well. Garnish the bottom of a braziere with slices of pork, moistening with a mirepoix stock (No. 419), put in the meat, warm it, then push the pan into the oven to simmer for three or four hours according to the size of the tenderloin. Strain the gravy through a fine sieve, skim off the fat, reduce it, then drain the tenderloin, glaze and set it on a dish or on a rice foundation. Skim and reduce the stock from the meat with an espagnole and marsala sauce (No. 492), strain it through a sieve, garnish around the tenderloin with pieces of unsmoked red beef tongue cut heart-shaped, also some minced truffles, and quenelles a la Villeroi, add some fine butter to the sauce, and serve in a separate sauce-boat.