Transglutaminase

Preparation: 
1) Clean the meat
Remove connective tissue, fat and other unwanted parts with a knife.
It is very important to keep the meat cold, so it is best to store uncut pieces in the refrigerator.

2) Prepare the workstation
Spread the film on the table and put the meat on it.
Later you will be wrapping the meat in plastic, so do not cut it.

3) Sprinkle the meat with transglutaminase powder
Using a sieve, evenly sprinkle over the parts of the meat that you will later connect to each other.

4) Assemble the tenderloin
Place the pieces of the tenderloin together and wrap them in cling film.
At this stage, it is best to remove all the air with a vacuum cleaner, but if it is not available, use the carpaccio wrapping method

5) Refrigerate for 24 hours

6) Cook and eat!