LOIN OF BEEF STUFFED WITH PRUNES, HAM, NUTS AND RAISINS

Ingredients :

4 lb 8 oz (2 k) whole loin of beef, trimmed, no fat

9 oz (250 g) prunes, soaked in warm water for 15 minutes

1 tablespoon sugar

5 ½ oz (150 g) jam, chopped coarsely

3 ½ oz (100 g) nuts, chopped coarsely

5 ½ oz (150 g) bacon cut into thin slices

1 cup mango chutney

Juice of ½ lemon

Unsalted butter, the necessary amount

1 ½ cup beef bouillon

Salt

Pepper

Optional: Chopped raisins

Preparation:

With a sharp knife slit beef loin in half lengthwise, not cutting completely through the meat. Open like a book and cover with a plastic film. With a meat pounder, flatten meat to an even thickness. Rub meat with lemon juice and season with salt and pepper.

Cook prunes in sugar and water until tender and soft, remove pit and press with a fork to form a puree. Combine ham with nuts, raisins (if using) and pressed prunes. Spread beef with mango chutney and cover with the prune and ham mixture. Roll tenderloin and tie with a string.

Place 2 bacon slices on each end and cover meat with remaining bacon. Tie with a string to secure bacon slices and keep the round form.

Melt butter and brush over meat. Place meat in a baking pan with the bouillon and cover the pan with aluminum foil and bake in a preheated oven to 350°F (180°C) for 30 minutes. Remove the foil and rise the temperature to 400°F (200°C) turning often to brown evenly. Continue cooking until meat is tender.

Once the meat is ready, remove from the oven and cut off the string. Allow to cool for 10 minutes and cut into slices. Arrange in a serving dish and pour cooking juices over.

Taste other delicious recipes with beef:
Beef tenderloin in ají sauce
Steak with creamy pepper sauce
Filet mignon bearnaise sauce

6 – 8 servings

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