Tenderloin - cold cut

Tenderloin File - Homemade Delicacy

One of the most enjoyable moments in the kitchen is when you transform simple ingredients into delicious homemade delicacies. Today, I propose an enticing recipe for tenderloin file, a homemade cold cut that will bring a unique flavor to your table. This recipe is inspired by a traditional meat preparation technique, adapted to personal preferences and available ingredients. Let's get started!

Preparation Time
- Preparation time: 20 minutes
- Marinating time: 2-3 days
- Baking time: 1 hour and 50 minutes
- Total: 2-3 days + 2 hours
- Number of servings: 8-10

Ingredients
- 2 pork tenderloins (approximately 400 g each)
- 1 veal tenderloin (approximately 1 kg)
- 50 ml semi-dry white wine
- 1 head of garlic
- 5 red peppercorns
- 5 white peppercorns
- 5 green peppercorns
- 5 black peppercorns
- 1 teaspoon dried thyme
- 1 teaspoon marjoram
- 1 teaspoon sweet paprika
- 2-3 bay leaves
- 1 teaspoon oregano
- 200 g poultry fat (or pork, preferably)
- 1 packet gelatin (10 g)
- Sterile cheesecloth (compresses)
- Baking paper
- Salt and pepper to taste

Necessary Utensils
- Kitchen knife
- Baking tray
- Marinade bowl
- Spoon
- Kitchen twine
- Kitchen towel

Step 1: Preparing the Meat
The first step is to ensure that the tenderloins are properly prepared. Wash the meat well under cold running water and dry it with a kitchen towel. This will help achieve a better texture. Use a sharp knife to adjust the sizes of the tenderloins so that they fit nicely together.

Step 2: Marinating the Meat
In a bowl, mix the crushed garlic with the white wine, a little salt, and ground pepper. Add the remaining spices: thyme, marjoram, sweet paprika, oregano, and freshly ground pepper. Rub each piece of meat well with this mixture, ensuring it is well covered. This step will infuse the meat with delicious flavors.

Step 3: Preparing the Gelatin
In a small bowl, place 2/3 of the gelatin packet in 100 ml of cold water and let it hydrate for 10 minutes. Then, heat the gelatin in a double boiler until it completely dissolves. Let it cool slightly, then apply the gelatin to the areas where the three tenderloins meet.

Step 4: Wrapping the Meat
On a clean surface, spread the cheesecloth and grease it with fat. Place the piece of pork in the center, and the veal tenderloins on either side. Roll everything tightly and compactly to form a log. Wrap the log in cheesecloth, then in baking paper, tying it securely with twine.

Step 5: Marinating in the Refrigerator
Place the formed log in the refrigerator for 2-3 days. This waiting time is essential for the flavors to penetrate the meat and for a tasty cold cut.

Step 6: Baking
After the marinating period, remove the log from the refrigerator. Place it in a higher-sided tray, greased with a little oil. Add a cup of water mixed with half a glass of white wine. Put the tray in the preheated oven at 250 degrees Celsius for 20 minutes to achieve a nice crust.

Step 7: Slow Cooking
After 20 minutes, reduce the oven temperature to 150-180 degrees Celsius and continue cooking for about 1 hour and 30 minutes. It is important to turn the log every 10 minutes to prevent a hard crust from forming. Also, add water with wine from time to time if you notice the level dropping.

Step 8: Cooling and Slicing
When the cooking time is up, remove the log from the oven and let it cool completely before unwrapping it from the baking paper. Once cooled, you can slice it with a sharp knife.

Serving and Suggestions
Serve the sliced tenderloin file alongside a fresh salad or with pickles for a delicious contrast. It is also wonderful in sandwiches or on a platter of appetizers. You can accompany the dish with a semi-dry white wine, which will highlight the flavors of the meat.

Possible Variations
If you want to experiment, you can add other spices, such as allspice or coriander, for an even more complex flavor. You can also try other types of meat, such as turkey or chicken, for a lighter tenderloin.

Nutritional Benefits
This homemade cold cut is a healthy alternative to store-bought products, having a low content of preservatives and artificial ingredients. It is a good source of protein and essential minerals, providing important nutritional value.

Frequently Asked Questions
1. Can I use other types of meat?
Yes, you can use turkey or chicken for a lighter version with a different taste.

2. How long can the tenderloin file be stored?
If stored in the refrigerator, it can last up to 2 weeks, especially if well wrapped.

3. Can it be frozen?
Yes, it is perfect for freezing. Make sure it is well wrapped to prevent freezer burn.

Conclusion
Preparing tenderloin file at home is not only an enjoyable activity but also a way to enjoy a delicious, healthy, and personalized cold cut to your taste. Try this recipe and let yourself be carried away by its flavors, enjoying every bite. I look forward to your impressions and any variations you have tried! Bon appétit!

 Ingredients: 2 pork tenderloins (about 400 g each) 1 veal tenderloin (about 1 kg) about 50 ml semi-dry white wine 1 head of garlic red, white, green, and black pepper thyme marjoram sweet paprika bay leaves oregano poultry fat (should have been pork fat, but I couldn't find it) 1 packet of gelatin sterile gauze compresses (couldn't find caul, I'm so sorry) baking paper

 Tags:  homemade cold cuts muscle file pig calf