Dutch Rollade


1 kg convert conversionrectangular 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 convert conversionbutter or margarine



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's Recipe pages - meat recipes, beef


Preparation in advance:

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

How to prepare:

Heat the margarine in a pan till golden brown and brown the "rollade" (don't puncture the meat, as it will loose the meat-juices). Add boiling water (the gravy must keep boiling) till half of the rollade is in the gravy. Cover the pan and simmer. Reckon simmering for 45 minutes-1 hour for each kilo of meat. Turn the rollade when half of that time is over. Take the meat from the pan and cool.

Serve, cold and thinly sliced, with poached pears and mashed potatoes or potato croquets.



First published: April 12, 2003, Netherlands
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