BEEF ROULADE WITH RAISINS AND TOMATO SAUCE

INGREDIENTS:

1.2kg  tenderloin  steak
3  tbsp  pine nuts, or 30g
30g  raisins
2  cloves garlic, crushed
1  tbsp  parsley (2g)
1  tbsp  olive oil (14g)
For the tomato sauce:
10  small-sized ripe tomatoes (800g)
1  garlic cloves, crushed
2  Maggi chicken stock cubes (22g)
For garnishing:
3  lettuce (750g)
1  tbsp olive oil (14g)
1  tsp  pine nuts (3g)
1  tsp raisins (3g)
1  tsp  crushed garlic (3g)

Method:

• Pound the slices of tenderloin flat on a sheet of plastic wrap. Toast the pine nuts over moderate heat.
• Lay on each piece of meat a few pine nuts and raisins, and some chopped garlic and parsley. Form a roulade and fasten with a skewer.
• For the tomato sauce, boil the peeled, seeded and diced tomato with the crushed garlic and the 2 Maggi chicken stock cubes. Cook for a good 5 to 10 minutes.
• Brush the roulade with the tablespoon of olive oil and brown on all sides in a baking tray in the oven. When half cooked,add the tomato sauce and cook for another 5 minutes.
• Dip the lettuce leaves in hot water and then refresh with cold water. Brown with the 1 tbsp of olive oil on high heat with the pine nuts, raisins and garlic. 
• pour the sauce in the plate; add the lettuce and finally the meat cut in half diagonally. Serve with white rice.