For the carpaccioroulade stuffed with raspberry chutney, finely chop the onion for the raspberry chutney, sauté in oil, add the raspberries and cook with vinegar, salt and sugar for about 30 minutes.
For the carpaccio roulade, slice the beef fillet lengthwise, open it up and slice it again (this is called a butterfly cut) to create a large surface of meat. Place a sheet of cling film on top and roll out thinly with a rolling pin.
Cut the rolled out meat surface in half again and spread with the raspberry chutney. Roll up the tenderloin, wipe off the excess chutney and place on a plastic wrap. Roll up into a tight roll with the plastic wrap, close tightly on the side with a button, and freeze in the freezer overnight.
The next day, let the frozen roll thaw in the refrigerator for about 20 minutes, remove it, and then slice the carpaccio roll with a sharp knife.
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