Beef roll
Description
The dish is prepared without unnecessary complications. This cooking method is available all year round. The filling base consists of parsley, garlic, nuts, and cheese. A paste is made from these ingredients, then spread in a single layer over the meat, topped with bacon and rolled up. First, the roll is seared, then baked in the oven until fully cooked. Serve the roll warm or cold. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. Wash the meat and pat it dry with paper towels. Cover the meat with plastic wrap and pound it to about 1–1.5 cm thick. Place parsley, nuts, cheese, garlic, a pinch of salt, and pepper into the food processor bowl and blend until smooth. Then, slowly pour in the vegetable oil while continuing to blend.
- 2
Step 2
2. Cut the bacon into slices and fry until half-cooked. Place the pounded meat, spread a layer of parsley pesto over it, then lay the bacon slices across the grain.
- 3
Step 3
3. Roll into a tight log by hand or using plastic wrap, starting from the long edge.
- 4
Step 4
4. Tie the meat with natural string to maintain the shape of the roll.
- 5
Step 5
5. Heat the fat left from frying the bacon, place the roll in the pan and fry until a golden crust forms, turning regularly.
- 6
Step 6
6. Place the roll into a pan with a rack so that the fat can drain off and not be reabsorbed into the roll during cooking. Put it into a preheated oven at 170 degrees for 20-25 minutes. Remove the meat and let it rest for 10 minutes.
- 7
Step 7
7. Slice the roll into small pieces and serve immediately, or chill the roll and serve as a cold appetizer.