Beef Roll with Roasted Vegetables and Balsamic
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Beef Roll with Roasted Vegetables and Balsamic
Ingredients
- Courgette - 3.5 oz
- Leek - 2.5 oz
- Sun-Dried Tomatoes - 1.1 oz
- Garlic - 5 cloves
- Thyme - 0.1 oz
- Marinated cherries - 5.3 oz
- Veal Tenderloin - 26.8 oz
- Orange Bell Peppers - 10.6 oz
- Brown Sugar - 0.2 oz
- Rosemary - 0.1 oz
- Balsamic Vinegar - 0 fl oz
- Olive Oil - 2 fl oz
Step by Step guide
Step 1
Cut the zucchini into small sticks, crush, peel the garlic, and finely chop the sun-dried tomatoes and garlic; separate the rosemary and thyme leaves from the stems, and finely chop the rosemary leaves; mix 2 tablespoons of olive oil, sun-dried tomatoes, garlic, and thyme leaves.
Step 2
Flatten the beef into a layer about 0.5 cm thick; to do this, make a longitudinal cut about 0.5 cm deep along the edge of the beef piece and form a layer by carefully slicing the piece, as if unrolling a roll.
Step 3
Spread the zucchini, sun-dried tomatoes mixed with garlic and thyme on the meat, season with salt and pepper; tightly roll it up and tie it with kitchen twine.
Step 4
Heat 2 tablespoons of olive oil in a skillet, and sear the roll over high heat for 1 minute on all sides until golden brown.
Step 5
Cut the bell pepper in half, and slice the leek into rings about 1 cm wide; line a baking sheet with parchment paper; place the cherry tomatoes, bell pepper, and leek on it; mix salt, pepper, 3 tablespoons of olive oil, balsamic vinegar, sugar, rosemary leaves, and stir until the sugar dissolves; drizzle over the vegetables.
Step 6
Place the roll next to the vegetables and bake in a preheated oven at 356°F for 25 minutes.
Step 7
Let the meat rest for 5 minutes; slice and serve with the vegetables.
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