Beef and Bacon Roll
Main Dishes | European cuisine
⏳ Time
6 hours
🥕 Ingredients
15
🍽️ Servings
10
Description
Beef and Bacon Roll
Ingredients
- Puff Pastry - 17.6 oz
- Veal Tenderloin - 2 lbs
- Pickled Chanterelles - 8.8 oz
- Bacon - 12 pieces
- Carrot - 17.6 oz
- Butter - 3.5 oz
- Thyme - 1 sprig
- Dry White Wine - 3 fl oz
- Wheat Flour - 3 tablespoons
- Egg white - 2 pieces
- Olive Oil - 3 tablespoons
- Rosemary - 2 sprigs
- Sugar - 1½ tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Dry the meat, brush with 1 tablespoon of olive oil, season with salt and pepper, and place on a baking sheet. Bake in a preheated oven at 220°C (428°F) for 20 minutes. Remove, let cool to room temperature, and place in the freezer for 20 minutes.
Step 2
Clean and finely chop the mushrooms. Heat 50 g of butter and 2 tablespoons of olive oil in a skillet. Add the mushrooms along with a sprig of thyme and cook, stirring, for 10 minutes. Remove the thyme and set the mushrooms aside.
Step 3
On a floured surface, roll out the pastry into a rectangle. Lay strips of bacon in an overlapping manner parallel to the shorter side of the rectangle. Spread half of the mushroom filling along the center of the longer side. Place the prepared meat on top and distribute the remaining filling over it. Wrap the meat with the ends of the bacon. It is best to completely cover the meat with bacon, but it is okay if there is a gap of 2-3 cm.
Step 4
Wrap the meat in the pastry, sealing the seam in the center and pinching the sides. Trim any excess pastry. Place the roll seam side down on a baking sheet and brush with beaten egg yolks. Make shallow diagonal cuts in the pastry about 2 cm apart. Refrigerate for 3-4 hours.
Step 5
Peel the carrots, leaving the green tops. Blanch them in boiling salted water, adding 1 sprig of rosemary, and cook over low heat for 4 minutes. Transfer to a bowl of ice water for 5 minutes. Drain and dry. Remove the leaves from the second sprig of rosemary and chop them. In a skillet, bring 50 g of butter with 5 tablespoons of water, sugar, and salt to a boil, add the rosemary and carrots, and cook, stirring, for 7 minutes.
Step 6
Place the roll in a preheated oven at 200°C (392°F) for 30 minutes. Remove, let rest for 10 minutes, and slice into portions. Serve with hot carrots.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.