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BEEF TENDERLOIN PASTRY ROLLS, Swedish

OK but not Swedish at all! - Reader Susanna

Ingredients
  • 3 ½ lbs. beef tenderloin
  • 3 tbsp. butter (1 piece)
  • 1 or 2 cups stock
  • 1 slice pork fat, cut in pieces
  • Prepared mushroom sauce and lardons (strips)
  • prepared pastry dough (pie dough)
  • 2 tsp. salt
  • 1 beaten egg for coating
Preparation Instructions

Trim meat and wipe with damp cloth. Roll finely out lardons in salt and insert in even rows over top surface of meat. Tie a string around meat to hold shape of roll. Rub with remaining salt and seer in deep pan on all sides in butter. Add stock, cover and braise for 17 to 20 minutes, basting several tines. Remove from pan, cut away string, chill thoroughly and cut in halves crosswise.

Contributed by Miss Alice M. Johnson, 1950

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      Purple Flower

 

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