Stuffed beef roll with hints of sun-dried tomatoes
A dish full of rich and Mediterranean flavors for the menu.
Stuffed beef roulade, rolled with tomato tapenade, spinach, and Parmesan cheese. A flavorful and versatile dish that's both hearty and refined.
Preparation
Cut open the hindquarters to make a roulade.
Spread the inside with the World Grill Cielo Rosso.
Spread the tomato tapenade over the surface of the back mouse.
Divide the spinach, Provencal herbs and Parmesan cheese over the back of the mouse.
Roll up the back mouse tightly.
Tie the back mouse into a roulade.
Marinate the outside of the roulade with the remaining World Grill Cielo Rosso.
Present the roulade as desired in the counter.
Cook the roulade in the oven at 165°C (325°F) until it reaches a core temperature of 53°C (131°F). After cooking, remove the roulade strings and cut the roulade.
Delicious in combination with oven-baked potatoes and ratatouille.
Ingredients
- 1 kg achtermuis (rund)
- 80 g World Grill Cielo Rosso (Artnr. 310103)
- 50 g tomatentapenade
- 50 g Bladspinazie (vers)
- 100 g Parmezaanse kaas (schilfers)
- 3 g Provençaalse kruiden met peper heel zonder zout pure (Artnr. 1190066)
- rolladetouw
