Beef roulade with grilled Hokkaido squash
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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 carrot
- {{ ingredientQuantities[2] * servingSize * 100 | roundTo:2 }} g soy bean cheese
- {{ ingredientQuantities[3] * servingSize * 1 | roundTo:2 }} piece egg
- {{ ingredientQuantities[4] * servingSize * 1 | roundTo:2 }} tablespoon olive oil (1/2 roulade, 1/2 Hokkaido squash)
- salt
- blackpepper, ground
- {{ ingredientQuantities[7] * servingSize * 100 | roundTo:2 }} g Hokkaido squash
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. Scoop out the seeds and cut the unpeeled squash into wedges. Slowly sauté the wedges in oil; when they are done, season them with salt and serve right away with the sliced roulade.