Georgian Style Fried Tenderloin

(Zipijata tabaka)

Dab the tenderloin, which has been washed thoroughly, and cut it open lengthwise on the breast side. Place on the work surface with the inside facing down – preferably between two layers of plastic wrap – and pound tenderly flat with a meat mallet. Rub with salt and pepper.

Heat butter in a frying pan, which must be large enough to accommodate the spread out tenderloin. Pour in the tenderloin and weigh it down with a flat plate (place a saucepan of water on the plate). Brown over medium heat, turn to the other side (weigh it down again) and brown the other side as well.

Grind garlic and walnuts with a tiny bit of salt and add hot water until smooth. Just before the end of the cooking time, coat the meat with the paste.

Serve with leaf salad.

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