Beef roll in wine sauce

Beef roll in wine sauce

Exquisite dish for the festive table, perfectly decorate a romantic dinner!

Ingredients:
For roll:
Beef tenderloin — 900 g
Green beans «romano» — 400 g
Ceps — 250 g
Garlic — 3 cloves
Pitted prunes — 150 g
Dry red wine — 200 ml
Olive oil — 1 tbsp. l
Pine nuts — 50 g
Butter — 20 g
Salt, pepper — 1 pinch

For the sauce:
Beef on the bone — 500 g
Tomatoes — 3 pcs.
Leek — 1 pc.
Onion — 2 pcs.
Carrots — 1 pc.
Dry red wine — 200 ml
Water — 3 L
Olive oil — 3 tbsp. l

Cooking:
Prepare the broth for the sauce in advance. First, fry the bones in olive oil in a deep, thick-bottomed saucepan over high heat.

  1. Onions, carrots, tomatoes, leeks clean, cut into large chunks, send to a saucepan and fry with meat, add red wine, wait for alcohol to evaporate, and pour 3 liters of water.
  2. Cover the pan with a lid and cook for about 3 hours. Strain the broth through a sieve, refrigerate overnight. Leave carrots, discard other vegetables. The next morning, remove the fat from the broth.
  3. Thaw frozen mushrooms and beans. Pour prunes with wine and leave for half an hour.
  4. Cut the mushrooms into cubes, fry in butter.
  5. Beans fry in olive oil with garlic.
  6. Cut carrots from broth into cubes.
  7. Cut the cut in a spiral to make a rectangular wide layer of meat. Beat off the meat, sprinkle with salt and pepper, put the stuffing strips, as shown in the photo.
  8. Sprinkle the stuffing with pine nuts, roll everything into a roll, grate the outside with salt and black pepper, wrap it with cooking twine.
  9. Fry the roll on high heat on all sides to seal the meat juices.
  10. Pour in 200 ml of red wine, wait for the alcohol to evaporate, and pour a glass of broth. Close the pan with foil and send to the oven preheated to 180 degrees. Bake the roll for 1.5 hours, from time to time, pour in a little broth and turn the roll over.
  11. Remove the prepared roll from the oven and cool it.
  12. Broth strain.
  13. Before serving roll warm, watering broth, in the oven.

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