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Stuffed roast beef with chestnut mushrooms
Stuffed roast beef with chestnut mushrooms: a showpiece on the table.
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Ingredients
Directions
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Preheat the oven to 150 ° C.
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Cut the chestnut mushrooms into quarters. Cut the onions.
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Slice the garlic. Ris the leaves of the herbs and cut finely.
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Heat the butter in a frying pan and fry the mushrooms, onion and garlic for 2 minutes. Add the herbs and cook for 3 minutes until all the moisture has evaporated.
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Take half of the pan and let cool on a plate. Turn off the heat and keep the rest in the pan.
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Cut the roast beef in the length to 2/3. Open the meat and cut half on both sides. Now you can explain the meat to a long rag.
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Sprinkle with the lepepper and possibly salt. Spread the mushroom mixture over the meat and roll firmly.
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Tie with 5 pieces of kitchen rope. Sprinkle the outside with the rest of the lepepper and salt.
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Heat the remaining butter in a frying pan and bake the roulade in brown for 3 minutes.
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Remove the meat from the pan and place in the baking dish, insert the meat thermometer in the middle of the meat and set to 50 ° C (red).
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Bake the meat in the oven for about 20 minutes until the meat has reached the set core temperature.
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Remove the meat from the oven and leave covered under aluminum foil for 10 minutes.
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Meanwhile, add the fondue to the frying pan with mushrooms and bring to the boil. Let the sauce simmer for 5 minutes.
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Cut the meat into slices and serve with the sauce.
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Nutrition
215Calories
Sodium8% DV190mg
Fat15% DV10g
Protein54% DV27g
Carbs1% DV4g
Fiber4% DV1g
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