• 1.2 kg beef tenderloin
• 3 tablespoons pine seeds or 30 g
• 30 g raisins
• 2 cloves garlic, crushed
• 1 tablespoon fresh parsley
• 1 tablespoon olive oil

• For the tomato sauce:

• 10 small tomatoes, ripe
• 1 clove garlic, crushed
• 2 cubes MAGGI® Chicken Less Salt Bouillon

• For garnishing:

• 3 lettuces
• 1 tablespoon olive oil
• 1 teaspoon pine seeds
• 1 teaspoon raisins
• 1 teaspoon garlic, crushed

• For decoration:

• Pinch of fresh parsley
• 1 bunch fresh dill
• 12 chives

Preparation

Pound the slices of tenderloin flat on a sheet of plastic wrap. Toast the pine nuts over moderate heat.

Lay on each piece of meat a few pine nuts and raisins, and some chopped garlic and parsley. Form a roulade and fasten with a skewer.

For the tomato sauce, boil the peeled, seeded and diced tomato with the crushed garlic and the 2 MAGGI® Chicken Less Salt Bouillon cubes. Cook for a good 5 to 10 minutes.

Brush the roulade with the tablespoon of olive oil and brown on all sides in a baking tray in the oven. When half cooked, add the tomato sauce and cook for another 5 minutes.

Dip the lettuce leaves in hot water and then refresh with cold water. Brown with the 1 tablespoon of olive oil on high heat with the pine nuts, raisins and garlic. Pour the sauce in the plate; add the lettuce and finally the meat cut in half diagonally. Serve with white rice.