Filete Cordon Rouge

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For White Sauce:

1 1/2 ounces butter

1 1/2 ounces flour

16 ounces milk

1 bay leaf

1 clove

2 parsley stalks

1/4-ounce onion

Freshly ground salt, to taste

Freshly ground white pepper, to taste

For Tenderloin:

3 ounces clarified butter

12 ounces chicken livers, washed, trimmed of tendons

Freshly ground salt, to taste

1 teaspoon oregano

1-ounce brandy

2 ounces butter

4 (8-ounce) pieces beef tenderloin

3 ounces onion, diced

4 ounces pimento, finely chopped

16 slices prosciutto ham

4 ounces red wine

1 tablespoon finely chopped parsley