Beef roulade with grilled 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 (1/2 roulade, 1/2 vegetables)
- salt
- blackpepper, ground
- {{ ingredientQuantities[7] * servingSize * 100 | roundTo:2 }} g eggplant (aubergine)
- {{ ingredientQuantities[8] * servingSize * 100 | roundTo:2 }} g zucchini (courgette)
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 grilled vegetables. Cut the aubergine, courgette and carrot into cubes. Heat some oil in a skillet and first sauté the carrot, then add the aubergine and finally the courgette. If you want you can sauté each vegetable separately but it is not necessary. Season all with salt and pepper and mix together. Serve the vegetables with the sliced roulade.