Clean the tenderloin well of its fat and trim it to be uniform. Put it in a pan and cover it with plenty of salt. Leave for 1 day. Then wash the salt off and put it in a ventilated area.
After 1 hour, smear it well with pressed garlic and top with black pepper, paprika and savory. Pass a string from one end, tie it up and leave to hang in a ventilated area. After about 3 weeks, the Elena fillet will be ready.
Store in the refrigerator, wrapped in paper.