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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 Less Salt Chicken Stock 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.
Per Portion of 300g
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