Tenderloin - With the Antoinette SPECIAL FILLING

Tenderloin - With the Antoinette SPECIAL FILLING
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Ingredients:
1½ or a little more than Tenderloin or can substitute against file, topside, duckling, among others
Special filling:
3-4 boiled eggs cut into slices
1 cup (tea) of chopped parsley to the stem
1 cup (tea) of seedless raisins, or to taste
2 tablespoons chopped capers, salt to taste
If you do not like raisins exchange for black olives or chopped green.
Way of preparing:
A board open the tenderloin so it is a big blanket, put the eggs cut into slices standing, stick in the middle of the yolks and raisins on top chopped parsley and capers.

Close blanket, tie with cotton string, not to lose the format.
Seal with corn oil (frying on all sides), turning with a large fork.
Then bake for 20 'minutes.
The fillet is rare. Cut into thick slices,
If you prefer you can cook with homemade tomato sauce, to soften the meat.
You can use topside or rump, or the flesh of your own, to chicken breast.