Since the portioned beef rolls with the filling are satisfying, they may well serve as a full-fledged dinner or lunch. They also go well with any side dish: whether it be slicing of juicy vegetables and herbs or buckwheat, or pasta.
Such mini-rolls can decorate a festive table in the form of cold cuts, thereby complementing the collection of snacks.
They do not require much effort to prepare, the main thing is to choose the right piece of fresh beef tenderloin: the meat should not be old and tough, without any tendons or fat.
The rolls will delight you with their variety of taste and aroma.
Ingredients:
Beef - 700 g
Dry red wine - 5 tbsp. l.
Canned green olives - 0.5 cans
Hazelnuts - 50 g
Parsley (greens) - 5 branches
Hard cheese - 100 g
Preparation:
Step 1: Prepare the ingredients required to make the rolls. It is more convenient to take beef tenderloin in a cube or brick shape, but even non-standard pieces can be used. Grate any hard cheese on a medium grater.
Step 2: Wash the beef pulp, dry with a towel or napkin and cut into 4 layers. If the meat is in the form of a brick, then cut into 4 equal pieces, and then make an incision on each in the form of an open book, not reaching the "binding" of 1 cm. Cut a non-standard piece (photo of step 1 - I had two of them) cut lengthwise into two pieces and similarly open each with a book.
Step 3: Each layer of meat, placing it in a bag or between two sheets of film in order to avoid splashes, beat off with a hammer from both sides into a thin "rag", but it is important to observe the measure so as not to break.
Step 4: Parsley (you can also use cumin or dill greens) fresh or finely chopped from the freezer with a knife. Cut canned green olives (it is more convenient to use pitted) cut into half rings.
Step 5: Lightly fry the hazelnuts so that they become more aromatic and bright in taste. Grind it in a coffee grinder and mix with red dry wine.
Step 6: Add prepared olives, herbs and half the volume of grated hard cheese to the walnut-wine mass. To stir thoroughly. The filling is ready.
Step 7: Put ¼ part of the filling on each beef "rag", distribute it evenly over the entire juice, not reaching a little to the edges.
Step 8: Roll each layer of meat with a filling on the narrow side.
Step 9: Now each roll should first be wrapped in a layer of baking paper like candy, while tucking the edges of the meat inward. Then wrap each of the resulting meat "candy" in a layer of foil for baking.
Step 10: Place a layer of salt on the bottom of a suitable baking dish or baking sheet. This is necessary so that the meat juice does not burn in case of leakage from the rolls. Put the meat "sweets" on top and bake for 1 hour 20 minutes. Preheat the oven to 190 degrees.
Step 11: Basically, at this stage, portioned beef rolls with filling are ready and can be served. But it will be even tastier if you make them a cheese "coat".
Step 12: Free the mini-rolls from foil and paper, but very carefully, because steam and the remains of hot meat juice will come out. You can put the appetizer immediately on a serving dish, sprinkle with the remaining half of the grated cheese.
Step 13: Melt the cheese in a way convenient for you: either in the oven or in the microwave.
Step 14: The cheese "coat" can be made immediately and the meat "rolls" can be reheated later before use, or made immediately before serving, while heating the mini-rolls themselves. But they are tasty even when cooled down. Also grated cheese, which covers the appetizer with an appetizing crust, can be pre-mixed with 3 tbsp. l. the same wine that was used for the filling, this will add additional aroma and flavor.
Stuffed beef rolls are satisfying. When serving, it will be enough to supplement them with slicing of fresh juicy vegetables (cucumbers, tomatoes, peppers), lettuce and greens. But you can add satiety to the dish by serving it with any side dish in the form of pasta or cereals. Cook for fun and for fun! Bon appetit and may it be delicious!
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