Ingredients for 4 people:
500 gr. fillet
30 pink peppercorns
½ cup red wine (in my case Sagrantino di Montefalco)
15 slices of bacon
marine gross salt
rosemary
sage
Extra virgin olive oil
Cut the sage and rosemary and add to the salt. Pass the meat in this salt and leave in refrigerator for 1 hour. When marinated, remove the salt, and cook in a skillet with olive oil and peppercorns, for about 10-15 minutes (5 per side, but it depends on how you like it cooked!) adding the wine. Remove from heat and roll it into slices of bacon. Cook it again only a few minutes in pan before serving, to make the bacon crispy .
