1 1/4 lb tenderloin, approximately 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 medium red onion, 3 tablespoons oil, 1/2 teaspoon of sweet paprika, 7 oz pork bones, 1 medium tomato and green pepper each, 5 oz liver (chicken or goose), 4 oz mushrooms, 3 oz smoked ham, handful of steamed peas
Marinate the tenderloin (see Braised Steak) and cut into 4 even slices. Flatten them according to how well they will be done. For rare, flatten them only by hand rather than using a mallet. Wrap them into a slice of bacon each. Rub lightly with salt and pepper and set aside. Prepare the sauce: peel and chop the onions, sauté it on hot oil until glossy. Sprinkle on the paprika, stir it in and cover with 1 pint of water. Cut the bones into pieces as much as possible and place them with the onions. Cook for 20-30 minutes. In the meantime, remove the stem of the pepper and tomato, cut them with the liver, mushroom and bacon into even, 3/8” cubes. Melt the bacon, add the liver, mushroom and pepper, cook for 3-4 minutes. Then, mix in the tomato and the peas. Add enough of the sauce to make a light, but not too thin ragout. Bring it to a boil. Before serving, fry the steak, rare, medium or well done – as desired – then pour on the ragout. Serve with rice with parsley and French fries or croquette.
– If starting with four unflattened 5 oz slices of steak, fry them lightly, then place them in a preheated air-convector type oven for 5, 7 or 10 minutes for rare, medium or well done, respectively.
Preparation time: 45 minutes
One serving: 2810 kJ/672 kcal