Beef Roulade with Raisins, Pine Nuts and Tomato Sauce

Name: Beef Roulade with Raisins, Pine Nuts and Tomato Sauce
Prep time: 60 h
Cook time: 45 min
Total time: 105 Minutes
Yield: 7 servings

With

1hr

45minutes

7 people

Medium

Ingredients 20 items

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 Less Salt Chicken Stock
For garnishing:
3 Lettuces
1 tablespoon Olive oil
1 teaspoon pine seeds
1 teaspoon Raisins
1 teaspoon garlic, crushed
For decoration:
1 pinch fresh parsley
1 bunch fresh dill
12 Chives

How to prepare

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.