Beef with Prunes
|Beef tenderloin||2 Pound|
|White pepper||1 Teaspoon|
|Oil||1 Teaspoon (Leveled) (Little Required)|
|Pitted prunes||1⁄2 Pound|
|Lemon peel piece||1 , thinly peeled|
|Whipping cream||7 Tablespoon|
Cut the bacon into thin strips.
Trim the meat and lard with the bacon strips.
Rub the meat with the salt and pepper, and place in a roasting pan.
Brush the meat with oil and roast in a moderately hot oven (400° F) for 30 minutes.
Meanwhile, chop the onion and peel and chop the tomato.
Add to the roasting pan after 15 minutes cooking time.
Cover the prunes with water, add the lemon peel and cinnamon and simmer for 10 minutes.
Lift the meat on to a serving dish and keep warm.
Place the roasting pan over the heat and stir in the port.
Bring to the boil, scraping up all the sediment.
Mix the cream with the cornstarch and pour into the sauce.
Reheat, season and pour around the meat.
Drain the prunes and use to garnish.