Tenderloin Stuffed with Ham

This recipe is perfect for a small, elegant buffet.

Sauté until limp:
3 large onions, thinly sliced

in
6 tablespoons olive oil
4 tablespoons butter

Then add
2 cloves garlic, minced
1 (4 ½ oz.) can chopped ripe olives
½ cup chopped cooked country ham
1 teaspoon freshly ground black pepper
1 teaspoon thyme
Salt to taste, if necessary

Cook until all of mixture is very well blended. Stir in:
2 egg yolks, beaten
2 tablespoons chopped parsley

Cook a few minutes and stir until blended. Cut into 8 to 10 thick slices── not quite all the way through to bottom─1 whole tenderloin of beef. Spoon the stuffing between the slice at the thin tail end, fold over the tail with some stuffing. Then skewer the stuffing and fillet with a skewer running from one end through to the other end. Freeze or refrigerate. When ready to serve, return to room temperature and roast at 400 degrees for 50 minutes on rack. Brush once with oil. Let the tenderloin rest ten minutes, slice all the way through and serve.