Beef roll

Can be served as an appetizer and as a hot dish. The roll can be served both cold as a snack and hot. In the latter case, you can prepare the sauce: cherry tomatoes cut in half. In a saucepan, heat the olive oil, add the tomatoes and then simmer for 2-3 minutes over low heat. Pour 100 ml of water and wine vinegar, add sugar, salt, pepper. Simmer the sauce over medium heat until thickened.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Beef tenderloin

600

Olive oil

Thyme, thyme

Ground black pepper

to taste

Salt

to taste

Filling:

Mozzarella

250

Dried tomatoes

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 22 g

Fats 53 % 28 g

Carbohydrates 6 % 3 g

343 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Measure out the ingredients.
Step 2:
Filling. Cut the mozzarella into thin slices. Remove the tomatoes from the oil and dry them on a paper towel.
Step 3:
Wash and dry the meat. Make a longitudinal incision along the piece, not reaching the edge a little and open it like a book.
Step 4:
Beat the meat well.
Step 5:
Season with salt, pepper and sprinkle with thyme on both sides.
Step 6:
Put mozzarella and dried tomatoes on the meat.
Step 7:
Twist the meat into a tight roll.
Step 8:
Tie with twine.
Step 9:
Grease the roll with olive oil.
Step 10:
Heat the remaining olive oil in a frying pan and fry the roll for 5 minutes on each side.
Step 11:
Put the roll in a baking dish and put it in preheated to 190°From the oven for 30 -35 minutes Remove the finished roll from the oven, cut into thin slices.