Beef Rolls
Description
Beef roulades are by no means a budget dish, as good veal tenderloin is quite expensive in Russia. However, for a festive meal, it's worth splurging a bit :) The result is absolutely worth it—the meat turns out incredibly tender and, importantly, lean. If desired, you can use cheaper pork or beef instead of veal, though in that case the roulades will need to be cooked a little longer. Either way, the filling is excellent and the cooking method is sound. I recommend serving these veal roulades not with red but with white wine—the meat is diet-friendly, and with feta cheese in the filling, the dish pairs better with chilled white wine. So, here's the recipe for veal roulades—read on and enjoy! :)
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
With a fork, mash the feta cheese (without brine) in a small bowl.
- 3
Step 3
Add chopped parsley.
- 4
Step 4
Press the garlic through a garlic press.
- 5
Step 5
Add some finely chopped olives to it as well.
- 6
Step 6
Mix well - and the filling for rolls is ready.
- 7
Step 7
Cut the veal fillet into thin escallops, and pound each one as thinly as possible on both sides. The thinner you pound them, the more tender the rolls will be; however, be careful not to overdo it and pierce the meat.
- 8
Step 8
Now roll up the rolls. To do this, place a flattened piece of tenderloin and put a sufficient amount of filling on its edge.
- 9
Step 9
And carefully roll it up into a roll. For clarity, refer to the photo.
- 10
Step 10
You should end up with a roll like this. As you can see, in one roll you need to make 2-3 turns—meaning you should roll it up like a cigarette, without making overly large turns.
- 11
Step 11
Veal meat is very tender, so the rolls need to be secured with toothpicks, otherwise they will fall apart.
- 12
Step 12
Similarly, roll up the remaining rolls.
- 13
Step 13
Heat a small amount of oil in a skillet. Carefully place the rolls in it and fry until lightly browned on one side.
- 14
Step 14
When the rolls have seared on the bottom side, carefully remove the toothpicks and flip the rolls. Gently fry until a light, even crust forms on all sides.
- 15
Step 15
Blanch the tomatoes (immerse in boiling water for 1 minute and remove the skin), cut into small pieces, and add to the pan.
- 16
Step 16
Add wine.
- 17
Step 17
Season with salt and pepper to taste, reduce heat to medium, and simmer the rolls uncovered for about 20-25 minutes.
- 18
Step 18
The most tender rolls are ready. ;)