Beef roulade with English vegetables
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Calories
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Proteins
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Carbs
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Fat
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Ingredients
- {{ ingredientQuantities[0] * servingSize * 100 | roundTo:2 }} g beef sirloin
- {{ ingredientQuantities[1] * servingSize * 100 | roundTo:2 }} g soy bean cheese
- {{ ingredientQuantities[2] * servingSize * 100 | roundTo:2 }} g carrot (1/2 roulade, 1/2 vegetables)
- {{ ingredientQuantities[3] * servingSize * 1 | roundTo:2 }} piece egg
- {{ ingredientQuantities[4] * servingSize * 1 | roundTo:2 }} tablespoon olive oil
- salt
- blackpepper, ground
- {{ ingredientQuantities[7] * servingSize * 100 | roundTo:2 }} g broccoli
- {{ ingredientQuantities[8] * servingSize * 100 | roundTo:2 }} g cauliflower
- {{ ingredientQuantities[9] * servingSize * 100 | roundTo:2 }} g butter
Preparation
Make an omelette of the beaten egg and salt in a hot skillet brushed with oil and let it cool on a plate. Cut the meat lengthwise to get a filet. Season the filet with salt and put the omelette on it, then distribute thinly sliced or grated carrot and the soy bean cheese cut into small sticks on top. Season all with salt and pepper, then drizzle with olive oil and roll into a roulade. Wrap the roulade tightly in aluminium foil. Bake the roulade in the oven preheated to 180˚C for 10-12 minutes.In the meantime prepare the English vegetables. Cut the cleaned carrot into rings and separate the cauliflower and broccoli into rosettes. Boil 0.5l of water, put the carrot in and boil for 2-3 minutes and remove. Then cook the cauliflower in the same water for about 2 minutes. Remove and then boil the broccoli for 1 minute and remove it. Mix the boiled vegetables in a bowl, add golden brown melted butter and season with salt and pepper. Serve the vegetables with the roulade.