Hello Everyone,
I have been reading and re-reading this step for the preparation for this tenderloin and I cannot make sense of it. The final presentation has bacon inside of the tenderloin through slits on the side (the bacon goes in halfway, to the center of the tenderloin). Here is what it says:
"Ask your butcher for the cut from the top of the filet, the part known to us as l'oreille (the ear). Slice the meat length-wise, leaving 3/4 in. (2cm) uncut. Then make 2 horizontal cuts in each piece of meat. Insert pieces of bacon in the cuts. Bring the two halves of the meat together and tie but not too tight."
I don't understand the first step of cutting it lengthwise and then cutting 2 more horizontal (lengthwise?) slits into each half, and then tying it together. In the picture of the tenderloin (cut in half to expose the bacon inside) it only looks like there are two long strips of bacon in it. What happened to the other 2 slits that had bacon in it? We didn't fully cut "the ear" in half as we were supposed to leave 3/4 of an inch uncut. Am I not grasping the dimensions of "the ear"?
Anyway, this is a complete shot in the dark but it is such a neat way to prepare a tenderloin I wanted to see if anyone could help me understand it. Thanks! And sorry if it isn't exactly a modernist technique but this seems to be one of the more knowledgeable cooking forums online.
