Bavette roll filled with Italian tapenade
Bavette is a cut of meat that can be prepared in so many different ways. This time, we're going for a deliciously stuffed bavette roll with an Italian twist. Deliciously crispy on the outside, juicy and savory on the inside. A real eye-catcher on any festive table!
Preparation
Preheat the oven to 200°C (400°F). Toast the pine nuts in a dry pan until golden brown. Shake regularly.
Mix the pine nuts, sun-dried tomatoes, green olives, olive oil and Verstegen Italian herbs into a tapenade in the food processor.
Cut the flank steak on the side so you can fold open the top, creating a large, flat piece. Don't cut all the way through. Spread the tapenade over the steak, fold the cut steak back over, and roll the flank steak into a tight roll. Tie with kitchen twine. Season with Verstegen Black Pepper and Verstegen Sea Salt.
Heat the vegetable oil in a frying pan. Make sure the pan and oil are very hot. Sear the outside of the roulade to give it a nice brown color and a light crust.
Place the roulade in a baking dish. If desired, insert a meat thermometer into the center of the roulade and place it in the oven. Reduce the oven temperature to 150°C (300°F). Remove the meat from the oven when the thermometer reaches 50°C (120°F). If you're not using a meat thermometer, remove the meat after 8 minutes.
Place the roulade on a cutting board. Cover loosely with aluminum foil and let it rest for ten minutes before slicing.
Variatietip
Maak de rollade compleet met wat gebakken spruitjes met pecannoten, gedroogde cranberries en tijm. Serveer eventueel met romige aardappelpuree en jus.
Ingredients
- 30 gr pijnboompitten
- 50 gr zongedroogde tomaten
- 100 gr groene olijven zonder pit
- 3 el olijfolie
- 2 el Verstegen Italiaanse Kruiden
- 700 gr bavette aan een stuk
- Verstegen Zwarte peper
- Verstegen Zeezout
- 2 el plantaardige olie
Supplies
- Food processor
- Kitchen twine
- Oven dish
- Meat thermometer
