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Filet of beef or pork tenderloin with wine — Filetto di manzo al vino

A simple, tasty way to cook a beef or pork filet, without using the traditional methods.

1 cut of filet approx. 3 lb, tied with kitchen string

1 big onion

2 cloves garlic

1/2 glass olive oil

3 oz bacon

3 oz cured pork fat

rosemary

1 glass dry white or red wine

2 glasses stock

Chop very finely the pork fat with the garlic, the onion and the rosemary. Put the mixture in a frying pan with the oil and let it brown over a medium high flame. Then brown the filet, turning it until it's browned completely. Turn the fire off.
Now transfer the filet (without its sauce!) on an oven tray and pour over it the wine and the stock.
Keep it in the pre-heated oven at 200° C for about 20 minutes. If necessary add more wine and stock.
Serve sliced with its sauce from the frying pan and garnished with the crisp bacon strips.