The roll turns out fragrant, juicy, mouth-watering and beautiful-looking - will suit any holiday gatherings at the table and will not leave anyone indifferent.
Pick your recipe
You will need
- - Beef fillet - 1 kg;
- - Hard cheese - 200 g;
- - Red wine (any) - 100 g;
- - Onion tuber - 1 pc.;
- - Tomato juice - 400 ml;
- - Garlic - 2 cloves;
- - Eggs - 2 pcs.;
- - Crackers crushed from white bread - 45 g;
- - Seasonings and dry herbs: basil, parsley, salt, oregano, pepper (½ teaspoon each).
Instruction manual
1
Peel the onion, chop thinly into half rings, peel the garlic and pass through the garlic.
2
Mix basil, oregano, parsley, minced garlic, salt, crackers in a deep bowl. Drive in both raw eggs, mix again. Add cheese grated on a coarse grater, throw in the same place and mix again until smooth.
3
Wash a piece of beef, put on a board, cut off the edge of the meat to make an even rectangular cut, and then cut the piece along, parallel to the fibers, but not to the end - so that in the end a long piece is obtained. On the whole surface it should be pepper and salt, put the filling in the same layer on the surface of the meat, stepping back from only one edge of 2 cm
4
Roll the beef blank into roll, doing this, you should make sure that the filling does not fall out and does not move. Tie the roll with a colorless thread.
5
Put the onion evenly in the pan, roll on top, seam down, pour the wine and tomato juice there, cover with foil and send to the oven preheated to 180 degrees. Bake the roll for 2 hours, 20 minutes before being ready to remove the foil to brown.
6
You can serve the roll either whole or previously cut into pieces (the main thing is not to forget, remove the thread before serving).