2 lb Boiled Potatoes
2 lb Beef Tenderloin
3 tbspns Flour
Juice from ½ Lemon
3 tbspns Butter
1 tbspn Sunflower Oil
Salt, Pepper, Parsley
Rub the tenderloin with sunflower oil. Drizzle with lemon juice and refrigerate overnight. The following day dry the loin with a paper towel and add salt. Grind or mash the potatoes, then whip in 2 tbspns of the butter. Add salt and pepper to taste, 3 eggs, and flower. Mix thoroughly.
Use a rolling pin to roll out the dough about ½ inch thick. Roll the tenderloin in the dough and press all the edges to seal. Beat the remaining egg and brush onto the dough. Place onto a greased baking sheet and bake for 1 hour, frequently sprinkling with melted butter. The tenderloin should be pink in the center and the dough should be a golden brown. If the dough seams to be baking too quickly, cover with aluminum foil.
Prior to serving, cut into thick slices, arrange on a serving dish, and garnish with parsley leaves. Serve with your favorite sauce or gravy.
Note: Old-fashioned recipes do not provide information regarding baking temperatures as there were no ovens with gauges. The rule of thumb was that meat is ready when it is soft inside when poked with a fork. We suggest to bake in an oven at 425 deg F for half an hour, then reduce the temperature to 350 deg F and bake until meat is soft.