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Steep raisins in white wine
Trim strip loin
Remove front 1/3 of the loin and reserve for steaks
Butterfly out the loin
Pound to an even thickness
Season with salt & pepper
Mix stuffing
Dust with "meat glue"
Spread stuffing on meat
Using plastic wrap roll up tight adding more activa as you go
Roll tightly in multiple layers of plastic wrap
Leave in cooler 3+ hours or overnight so meat seals together
Unroll to sear
Ready to roast Cook at 250F (121C) to an internal temp of 95F (35C) then hold at 135F (57C) for 1-6 hours
Slice into portions
The meat is perfectly rare