Wednesday, October 12, 2011

Tenderloin Roulades with Sage

Since my last post was about red cabbage, today I feel like posting something that would go well with it, and red cabbage loves the company of good meat. I also like this recipe very much because of the sage.

Sage is to me a quintessential autumn herb, just as basil is a summer herb, which enhances the taste of ripe tomatoes, and marjoram, especially dried, is a winter herb. Sage belongs to autumn because it is often served with pumpkin dishes and is used to flavor and decorate the Thanksgiving table and meals.

I used to have two big bushes of different types of sage--one green and the other one silver, but my rosemary has been so expansive that it overshadowed my sage plants. As a result, I have been left only with one very weak sage bush. And when I was preparing these roulades, I harvested almost the whole plant. I like the taste of sage and I was very generous with it while making these rolls.

Tenderloin roulades--this time I made them from pork but this applies to both beef and pork roulades--taste great with red cabbage, and can be served with all kinds of noodles or dumplings.

Tenderloin Roulades
(Serves four)

1 lb (half a kilogram) of pork or beef tenderloin,
4 oz (125g) feta cheese,
1/4 cup chopped fresh sage leaves,
2 tbsp chopped fresh parsley,
3 tbsp(72g)butter,
1 medium onion sliced,
3/4 cup (150 ml) vegetable stock,
3/4 cup (150 ml) white wine,
3/4 cup (150 ml) crème fraîche or heavy whipping cream,
salt and freshly ground pepper.

1. Cut tenderloin into thick (2/3 inch) slices. Using a meat tenderizer beat gently each slice on both sides.
2. Using food processor blend feta cheese and herbs until smooth. If you do not have a blender you can mix it together using fork.
3. Put an equal amount of feta mix on each piece of meat and spread it. Roll up each piece of meat and secure with wooden tooth pick.Season with salt and pepper on top.

4. In a frying pan with heavy base melt butter. Add onion and fry until transparent. Add tenderloin roulades and fry on the high heat for about 2-3 minutes, until brown, on both sides.
5. Pour in wine and vegetable stock. Bring it to boil and let it boil for a minute. Add crème fraîche and simmer for another 10-15 minutes.

Serve with all kinds of noodles, for instance egg noodles, and red cabbage sauté or red cabbage salads.

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