Dutch Rollade

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Dutch Rollade

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Ingredients

1 kg rectangular loin fillet (beef or pork or combined)
1 tablespoon Salt
2 teaspoons black pepper
1 teaspoon ground laurel or 2 teaspoons ground cloves
100 gr Butter or margarine
  • Medium

Ingredients

Directions

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Preparation in Advance:

  1. Sprinkle a flat (about 1 inch) rectangular fillet (or 2 when pork and beef are combined) with salt and pepper and 1 grounded laurel leave (in the northern provinces of the Netherlands ground cloves are used).
  2. Rub the spices into the meat and roll it up firmly from the smallest end, the roll must be (almost) equally thick the whole length.
  3. Fix with cotton to preserve the shape. Let rest for at least an hour (better overnight).

How to Make Rollade:

  1. Heat the margarine in a pan till golden brown and brown the “rollade” (don’t puncture the meat, as it will lose the meat-juices).
  2. Add boiling water (the gravy must keep boiling) till half of the rollade is in the gravy.
  3. Cover the pan and simmer. Reckon on simmering for 45 minutes-1 hour for each kilo of meat.
  4. Turn the rollade half way through cooking.
  5. Take the meat from the pan and cool.
  6. Serve, cold and thinly sliced, with a rich sauce, enhancing the taste.

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