1-1/2 lbs (750g) Tenderloin or Eye of Round Roast
1 tablespoon (15ml) black peppercorns; crushed
1 tablespoon (15ml) butter
1/2 onion; finely chopped
16 mushrooms; finely chopped
1 clove garlic; minced
1 teaspoon (5ml) dill; finely chopped
1 teaspoon (5ml) parsley; finely chopped
1 teaspoon (5ml) chives; finely chopped
2 tablespoon (25ml) light sour cream
This dish is prepared in advance and served cold.
Roll meat in peppercorns. Roast, uncovered, in 500oF (260oC) oven for 10 minutes, turning after 5 minutes. Reduce heat to 325oF (160oC) and cook for 55 minutes. Let cool.
Cut meat in half lengthwise from the tops ide to within 1-1/2 inch (4cm) of bottom. Gently spread halves apart. Carve out slices to make a well, leaving 1-1/2 inch (4cm) all around. Finely chop carved meat for filling. In saucepan, saute onion in butter until transparent. Add remaining ingredients except sour cream. Mix well and cook over low heat for 20 minutes or until mixture is quite dry. Cool completely. Stir in sour cream. Fill cavity with mushroom mixture; tightly roll meat in foil and refrigerate at least 2 hours or for up to 2 days.
Makes 8 servings.