2-3 Servings

Ingredients:
500 grams beef tenderloin
2 tablespoons butter
5 cloves garlic
1 white onion diced
2 sayotc, cut into cubes
2 large carrots, cut into cubes
300 grams spring onions, cut into 4-inch strips Salt and pepper
2-3 tablespoons cooking oil

For the Sauce:
Beef tenderloin drippings
2 1/2 cups water Sauteed vegetables (see above)
2 tablespoons soy sauce
2 tablespoons cornstarch dissolved in 1/4 cup water

Preheat oven to 375°F.

Clean beef tenderloin and slit it lengthwise. Heat butter and saute garli c, onion, sayote and carrots until half-cooked. Stir in spring onions and heat about 1 minute then remove from heat.  Season with saJt and pepper.

To assemble:
Stuff 3/40f thevegetables into the tenderloin. Reserve remaining vegetables for the sallce. RoU and tie tenderloin with kitchen string. Season with salt and pepper.

Heat cooking oil in a large pan and searte nderloin on all sides. Arrange in a roasting pan. Roast in preheated oven for about 10 minutes. Remove from oven and reserve pan drippings.

To make the sauce:
Mix roast beef drippings with wflte r flnd boil with reserved vegetables.Seflson with soy sauce <md thicken with comsta rch dissolvi in water. Blend until smooth (lnd of sauce consis tency. Serve with pumpkinilnd potato pancakt'S.

Filipino Roast Stuffed Tenderloin Recipe