Stuffed roast beef with chestnut mushrooms

Name: stuffed roast beef with chestnut mushrooms
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 500 g chestnut mushrooms; 2 Red onion; 2 toe garlic; 20 g chilled Italian spice mix tray; 50 g unsalted butter; 600 g Roast beef piece, at room temperature; 2 tl lepper can of 75 g; 190 ml meat fond pot of 380 ml

Stuffed roast beef with chestnut mushrooms: a showpiece on the table.

Ingredients

Kitchen Stuff

1 kitchen rope
1 meat thermometer
1 oval baking dish (20 x 30 cm)

Directions

Preheat the oven to 150 ° C.
Cut the chestnut mushrooms into quarters. Cut the onions.
Slice the garlic. Ris the leaves of the herbs and cut finely.
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.
Take half of the pan and let cool on a plate. Turn off the heat and keep the rest in the pan.
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.
Sprinkle with the lepepper and possibly salt. Spread the mushroom mixture over the meat and roll firmly.
Tie with 5 pieces of kitchen rope. Sprinkle the outside with the rest of the lepepper and salt.
Heat the remaining butter in a frying pan and bake the roulade in brown for 3 minutes.
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).
Bake the meat in the oven for about 20 minutes until the meat has reached the set core temperature.
Remove the meat from the oven and leave covered under aluminum foil for 10 minutes.
Meanwhile, add the fondue to the frying pan with mushrooms and bring to the boil. Let the sauce simmer for 5 minutes.
Cut the meat into slices and serve with the sauce.