Beef roulade with crispy crust

Name: beef roulade with crispy crust
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 50 g unsalted butter or margarine; 500 g beef roulade; 1 bunch onion; 30 g fresh parsley; 50 g Grana Padano cheese broken; 100 g unsalted cashew nuts; el curry powder; 1 medium sized egg; 200 ml meat fond pot of 380 ml

Beef roulade in a jacket of cashew nuts, Grano Padano cheese and spring onions.

Ingredients

Kitchen Stuff

1 food processor
1 roasting tray

Directions

Preheat the oven to 200 ºC.
Heat the butter in a frying pan and bake the roulade in 10 min. Brown.
Cut the spring onion into rings and the parsley coarsely. Grate the cheese and finely chop the cashew nuts in the food processor.
Add the curry powder, parsley, spring onion and cheese and mix everything into a finely crumbly whole.
Drain the roulade onto kitchen paper and cool slightly.
Pour the shortening into the roasting tray and place the roulade in it. Split the egg and brush the top of the roulade with egg whites. The egg yolk is not used.
Stir the rest of the protein through the cheese-nut mixture. Spread the mixture over the top of the roulade and press it well.
Slide the roasting pan into the middle of the oven and let the roulade cook until it is browned and browned for 20-30 minutes.
Baste the roulade regularly with cooking fat. Remove the roulade from the oven and leave it under aluminum foil for at least 10 minutes.
Pour the frying liquid into a pan and add the meat fond. Boil the whole into a light-bound gravy.
Cut the roulade into slices that are not too thin and serve with the gravy.