I love making these a bit more challenging dishes! I think it is great to fill meat with different types of flavours and see how that works together. This is a great dish for Christmas btw since you can prep the whole dish up to the step that you put it in the oven. So this means you do not have to miss out on the time with your family and you can serve a very impressive meal. Enjoy!

50 minutes
Average
0 – 5 euro pp

Ingredients for 4 pers.:

  • 600 gr tenderloin
  • 75 gr green olives
  • 50 gr almonds
  • 50 gr sundried tomatoes
  • olive oil
  • salt and pepper
  • fresh parsley

How to prepare it:

Pre-heat the oven to 200 degrees.

Drain down the fluid from the olives and put them in a jar that you use when using your blender. Cut the sundried tomatoes into smaller pieces and add them to the olives. Mash the mixture in your blender until it forms a nice and soft paste. Finally add some olive oil and blend it a bit more to make the paste smooth and creamy.

Chop the almonds.

Put the tenderloin on a clean and dry spot on your counter top. Sprinkle a bit of salt and pepper on both sides. Use the sundried tomato paste to grease in one of the sides of the tenderloin. Sprinkle the almonds on top.

Roll op the tenderloin and use some kitchen rope to tie it up.

Put a nice amount of butter in a pan and fry the rolled tenderloin on all sides for a couple of minutes. Put the tenderloin in an oven dish. Pour the baking fluids on top. Put the tenderloin in the oven for approx.. 30 minutes. Take it out every 10 minutes to baste the tenderloin.

Take the rolled roast out of the oven, remove the kitchen rope and cut the rolled roast into thin slices. The roast is best when it is still slightly red. Serve the roast with a bit of parsley and cooking fluids on top.