Instructions

Slice the tenderloin into thicker slices, season with salt, pepper, rub with garlic and Provencal and black ground spices. Let the meat marinate for at least an hour.

Gently flatten the marinated meat with your hand and place it in a pan with heated oil. Sear quickly for about 3 minutes on each side and transfer to a plate to rest for a while. This will help retain its juiciness.

Prepare the sauce. If the meat drippings are not burnt, you can make a bechamel sauce directly in it. Otherwise, prepare it in butter. Heat the fat, add flour, cook, and pour in milk. Bring to a boil, add grated processed cheese and hard cheese. Season to taste with salt and optionally add some vegetables. I added cooked broccoli.

Side dish of your choice - our favorite is rice and French fries.