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Make a marinade of the olive oil, vinegar, and salt, and soak meat for 2 hours. Heat a large heavy frying pan, put the whole tenderloin in the pan with the marinade, the onion, and the carrots. Cover and cook, turning the meat now and then, being careful that the flame is not too high. When the carrots are tender and the meat brown, remove meat to hot platter and pour the carrot-and-onion mixture that is left in the pan over the meat. The meat should still be rather rare inside. The olive oil and vinegar with vegetables is a delicious combination with the tender beef. |