First you need to prepare the marinade. To do this, take water, add salt, pepper, allspice, Bay leaf. Taste the marinade should be salty. We put it on the fire, bring to a boil, turn it off. Adding to our marinade of chopped garlic and wait until the marinade is completely cool (to speed this process, you can bring it to the balcony, for example). RUB our brisket with your favorite spices (I used a seasoning for dishes of pork), immersed in the cooled marinade and put in a cool place for 5-7 days (!). When the meat is marinated, it is in the context of a soft pink color.

Cut it in pieces, but not before the end, the shape should resemble an accordion. The meat then RUB with spices if one likes, it is possible and not to RUB. In each cut, put a slice of cheese and tomato, also, instead of cheese and tomatoes, you can put mushrooms or prunes, any to your taste and imagination. I did this once cheese + tomato and mushrooms + cheese.

All this beauty is wrapped in foil and in the oven for about an hour, depending on the size of the tenderloin (temperature 200 degrees). Also in foil, if desired, can be put roughly chopped onion, carrot, celery and other vegetables.

10 minutes until cooked remove the foil and allow the meat to brown. The meat is ready.

Bon appetit!