2 kg of tenderloin beef
1 cup of dried apricots, cooked in water until soft
1 orange (peel and juice)
1 lemon (peel and juice)
1/4 cup of melted butter or margarine
3 cups of breadcrumbs
1/2 cup of chopped nuts or cashews
salt and black pepper, to taste
2 cups of beef broth
1 1/2 teaspoons of cornstarch
1/2 cup of heavy cream
2 tablespoons of lemon juice
2 kg of tenderloin beef
1 cup of dried apricots, cooked in water until soft
1 orange (peel and juice)
1 lemon (peel and juice)
1/4 cup of melted butter or margarine
3 cups of breadcrumbs
1/2 cup of chopped nuts or cashews
salt and black pepper, to taste
2 cups of beef broth
1 1/2 teaspoons of cornstarch
1/2 cup of heavy cream
2 tablespoons of lemon juice
To make the filling, strain and chop the apricots and mix with the fruit juices and peels
Spread the melted butter or margarine over the breadcrumbs, add the chopped nuts or cashews, and mix well this mixture with the apricot one
If necessary, add a little more orange juice
Open the beef to obtain a large filet
Pound the beef with a meat mallet to tenderize it
Spread the filling over the beef, roll it up, and secure with toothpicks
Put it in the oven preheated at high temperature (400°F) and brown it on all sides
Reduce the heat to moderate (325°F) and continue cooking, calculating the cooking time of approximately 1 hour and 30 minutes
Mop with 1/2 cup of beef broth during cooking
When ready, remove the roast from the baking dish, remove the toothpicks, and keep warm
Drain the remaining broth in the baking dish and put it on the fire, scraping the bottom, to remove all particles
Pour this sauce into a smaller pan, add the dissolved cornstarch in heavy cream and lemon juice
Cook over low heat, stirring constantly, until thickened
Slice the beef into medallions and arrange on a warmed platter
Drain a little of the sauce on top and serve the rest separately
Serve 8 portions.
