Ingredients:
1 kg 
rectangular loin fillet
(beef or pork or combined)
salt
pepper
1 ground laurel leave
100 gr butter or margarine
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Preparation:
© Janneke's Recipe pages - meat recipes, beef
Sprinkle a flat (about 1-1.5 inch) rectangular piece of fillet (or 2 when pork and beef are combined)
widely with salt and pepper and 1 grounded laurel leave. Rub into the meat and wrap the meat firm. Fix with cotton to preserve the shape. Let rest for at
least an hour (better overnight) to let the tastes mix.
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 hot 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.
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