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🍝 Beef Fillet Rolls with Tomatoes on Reginette Pasta

850 kcal · 30 min · 4 servings

Ingredients

• 400 g Reginette
• 400 g Cherry Tomatoes
• 100 g Black Olives (pitted)
• 2 tbsp Capers
• 4 slices Beef Fillet (approx. 150 g each)
• 100 g Sun-dried Tomatoes (jarred)
• 1 Clove Garlic (finely chopped)
• 4 tbsp Olive Oil
• Salt
• Pepper (from the mill)

Instructions

1. 1. Bring a large pot of water to a boil and add plenty of salt.
2. 2. Cook the Reginette pasta in it until al dente, exactly as directed on the package.
3. 3. Wash the tomatoes thoroughly and cut each one in half.
4. 4. Cut the olives into quarters.
5. 5. Pound the beef fillet flat so that it becomes thin.
6. 6. Spread the chopped tomatoes evenly over the slices of meat.
7. 7. Roll the meat up tightly.
8. 8. Secure each roll with a toothpick so that it does not open.
9. 9. Heat two tablespoons of oil in a pan until it is hot.
10. 10. Fry the meat rolls in the hot oil on all sides by turning them repeatedly.
11. 11. This takes about four to five minutes.
12. 12. Season the meat with salt and pepper.
13. 13. Add the halved tomatoes, capers, garlic, and olives to the pan with the remaining oil.
14. 14. Let the ingredients sweat briefly until they are fragrant.
15. 15. Take the pasta out of the water, let it drain briefly, but keep it moist.
16. 16. Gently fold the dripping wet pasta into the pan under the vegetable mixture.
17. 17. Taste the entire mixture again and adjust with salt and pepper.
18. 18. Warm up the serving plates.
19. 19. Remove the toothpicks from the meat rolls.
20. 20. Slice the meat rolls into thick slices.
21. 21. Arrange the pasta on the warm plates.
22. 22. Place the meat slices on top and serve the dish.

Nutrition per serving

• kcal: 850
• Protein: 45 g · Fett/Fat: 35 g · Carbs: 95 g