How to cook
Clean the beef tenderloin of fat and membranes. Divide it into two pieces, form thin steaks from them with a knife. Season them well with salt and black pepper.
Toast the breadcrumbs in a dry pan. Mix them in a bowl with the crushed garlic, a little salt, chopped onion, parsley, salami - sliced thinly, the cubes of feta cheese and grated Parmesan. Mix everything very well.
Distribute the mixture onto both steaks, wrap them up into rolls, tie them with string tightly and leave for 2 hours in the fridge to absorb the flavors.
Heat the olive oil in a pan and put the rolls to braise fully and evenly. Slowly add the wine and broth and let it stew for between 45 minutes and 1 hour.