Beef roll with cheese topping
Description
The dish is prepared without unnecessary complications. For the roll, it's best to use young, tender meat with minimal connective tissue. Veal is ideal. However, even with smaller pieces of meat, you can successfully make a roll. The finished dish can be served at the table.
Instructions
- 1
Step 1
Cut the meat according to the size of the piece. If the pieces are small, make partial cuts in a "book" style, turning the meat in the opposite direction after each cut and slicing again without cutting all the way through. Open up the resulting "book" and, using plastic wrap, pound it to a thickness of 1 cm, paying special attention to thicker areas. Lay the meat flat in a single layer on a cutting board and season with salt and pepper to taste.
- 2
Step 2
Brush the meat with pesto sauce. I have homemade pesto with lots of nuts – hazelnuts and walnuts.
- 3
Step 3
Generously sprinkle the meat with grated cheese, setting aside one-third for garnishing the top of the roll. On top of the cheese, sprinkle the roll with chopped parsley and arrange rings of hot pepper.
- 4
Step 4
Roll the meat tightly into a roll and tie it with kitchen twine.
- 5
Step 5
Place the meat into a roasting bag, tie the ends, and put the bag into a baking dish. Roast in a preheated oven at 200°C for 30 minutes. Then cut open the bag and brown the meat for another 5–7 minutes.
- 6
Step 6
Pour the remaining cheese with warmed red wine and mix. Add a little black pepper to the cheese. Remove the roll from the mold onto a heatproof dish, take off the strings, and spread the wine cheese on top. Place in a hot oven for about 5 minutes, until the cheese melts.
- 7
Step 7
Serve the roll hot, while it's juicy and the cheese deliciously stretches behind the knife!
- 8
Step 8
Slice at the table, right before eating!