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🍽️ Egg-stuffed roulade with rocket salad

434 kcal · 30 min · 4 servings

Ingredients

• 800 g beef fillet trimmed (from the flatter tip)
• 1 red bell pepper
• 2 carrots
• 1 tbsp sharp mustard
• 2 tbsp chopped pumpkin seeds
• salt
• pepper (from the mill)
• 4 eggs
• 2 tbsp olive oil

Instructions

1. 1. Rinse the meat under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the meat open from the side, but do not cut all the way through.
4. 4. Lay the meat flat so that it forms a large surface.
5. 5. Wash the bell pepper thoroughly.
6. 6. Divide the bell pepper into four quarters.
7. 7. Remove the skin of the pepper using a vegetable peeler.
8. 8. Remove the seeds and white pith from the pepper.
9. 9. Cut the pepper into thin strips.
10. 10. Peel the carrots.
11. 11. Grate the carrots finely.
12. 12. Preheat the oven to 160 degrees.
13. 13. Set the heating mode to top and bottom heat.
14. 14. Spread the mustard evenly over the laid-out meat.
15. 15. Sprinkle the nuts evenly over the mustard.
16. 16. Distribute the grated carrots over the meat.
17. 17. Season the carrots with a pinch of salt.
18. 18. Season the carrots with freshly ground pepper.
19. 19. Place the pepper strips on top of the carrots.
20. 20. Peel the boiled eggs.
21. 21. Place the peeled eggs in the center of the filling.
22. 22. Roll the meat tightly around the eggs and the filling.
23. 23. Tie the roulade securely with kitchen twine.
24. 24. Season the outside of the roulade with salt.
25. 25. Season the outside of the roulade with pepper.
26. 26. Heat oil in a large pan.
27. 27. Fry the roulade in the hot pan on all sides.
28. 28. Place the roulade on a baking rack.
29. 29. Place a drip tray under the rack.
30. 30. Cook the roulade in the preheated oven.
31. 31. Leave the roulade in the oven for approx. 30 minutes.
32. 32. Take the roulade out of the oven.
33. 33. Remove the kitchen twine from the roulade.
34. 34. Slice the roulade into thick slices.
35. 35. Serve the roulade slices with the rocket salad.

Nutrition per serving

• kcal: 434
• Protein: 53 g · Fett/Fat: 22 g · Carbs: 6 g