Snack Meat Rolls
Description
The recipe won't take much time. For this dish you will need a whole piece of beef tenderloin, which needs to be thoroughly but carefully pounded flat. The meat should not tear when you roll up the roulade. Beef is a rather dry meat. Therefore, pieces of fatback will make it juicier. To find out, the appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Wash a piece of beef or veal tenderloin and pat it dry with paper towels. Trim the meat as thoroughly as possible, removing membranes and sinew.
- 2
Step 2
Pound the meat and rub it with salt, pepper, and spices. Then slice the pork fat into thin strips and lay them on one side of the meat. Wash the prunes and cut them so they "open up." Place them on the smoked pork fat.
- 3
Step 3
Roll the meat into a roulade and secure the edges with toothpicks. Coat it with mayonnaise and sprinkle with sesame seeds. Then wrap the roulade in foil, place it on a baking sheet, and put it in an oven preheated to 200°C. Bake for about an hour, then unwrap the foil and bake the roulade for another ten minutes.
- 4
Step 4
Let the rolled roulade cool, then unwrap it from the foil. Slice it into rounds about one centimeter thick and arrange them on a serving platter.