Stuffed roast beef with tutti frutti

Name: stuffed roast beef with tutti frutti
Cook time: 40 min
Total time: 75 min
Yield: 4
Ingredients: 600 g Roast beef piece, at room temperature; 50 g peeled pistachio nuts; 3 sprig of rosemary; 50 g pancetta; 100 g frutti; 4 tl sea salt; 2 el peanut oil; 8 shallot; 2 toe garlic; 1,5 el wheat flour; 400 ml smooth red wine; 400 ml chicken broth from tablet

Stuffed roast beef with tutti frutti, sweet and salty in 1 piece of meat.

Ingredients

Kitchen Stuff

1 kitchen rope
1 baking dish (30 x 40 cm)
1 meat thermometer

Directions

Preheat the oven to 220 ° C.
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 salt and salt.
Heat a frying pan without oil or butter and toast the pistachios for 2 minutes. Remove from the pan and leave to cool on a plate.
In the meantime, remove the needles from the sprig of rosemary. Slice together with the pancetta and frutti and put in a bowl.
Chop the pistachios coarsely and mix with the sea salt and pepper through the frutti.
Spread the frutti mixture over the roulade and roll firmly.
Tie with 5 pieces of kitchen rope. Brush the roulade with the oil and sprinkle with pepper and the rest of the sea salt.
Grease the oven dish. Halve the shallots and garlic cloves.
Put the sprigs of rosemary in the baking dish and place the shallots with the cutting edge down. Place the garlic in between and sprinkle with salt and pepper.
Place the roulade on the shallots. Insert the meat thermometer in the middle of the meat and set to 50 ° C. Bake for about 15 minutes in the middle of the oven.
Lower the oven temperature to 160 ° C. Bake for about 20 minutes until the meat has reached the set core temperature.
Remove the meat from the baking dish and leave covered under aluminum foil for 15 minutes.
Place the oven dish on the fire. Scrape the cakes with a wooden spoon and add the flour.
Stir through and add the red wine. Cook for 3 minutes. Stir frequently.
Add the stock, bring to the boil and reduce to low heat for 10 minutes. Stir frequently.
Pour the sauce through a sieve and collect in a sauce bowl. Cut the roulade into slices and serve the red wine sauce.