🍽️ Flavorful Beef Roulade with Roasted Vegetables and Potato Skewers

Name: Flavorful Beef Roulade with Roasted Vegetables and Potato Skewers
Total time: 30 min
Yield: 4 servings
Ingredients: 1 sprig rosemary; 2 sprigs thyme; 2 sprigs parsley; 1 sprig sage; 2 sprigs basil; 2 cloves garlic; 50 g pine nuts; 7 tbsp olive oil; 800 g beef fillet (kitchen-ready); salt; pepper (from the mill); 20 g ghee; 500 g firm-cooking, small potatoes; 1 tsp thyme; 200 g cherry tomatoes (orange and red); 3 spring onions; 1 eggplant; 2 red onions; 1 tbsp black, pitted olives; 1 tbsp green, pitted olives

659 kcal · 30 min · 4 servings

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Ingredients

1 sprig rosemary
2 sprigs thyme
2 sprigs parsley
1 sprig sage
2 sprigs basil
2 cloves garlic
50 g pine nuts
7 tbsp olive oil
800 g beef fillet (kitchen-ready)
salt
pepper (from the mill)
20 g ghee
500 g firm-cooking, small potatoes
1 tsp thyme
200 g cherry tomatoes (orange and red)
3 spring onions
1 eggplant
2 red onions
1 tbsp black, pitted olives
1 tbsp green, pitted olives

Instructions

1. Preheat the oven to 140 degrees Celsius with top and bottom heat.
2. Wash the herbs thoroughly and pat them dry with a kitchen towel.
3. Pluck the leaves or needles from the stems and chop them finely.
4. Peel one clove of garlic and chop it finely as well.
5. Toast the pine nuts in a pan without oil until golden brown.
6. Remove the pine nuts from the pan and chop them finely.
7. Heat 2 tablespoons of oil in a hot pan and sauté the chopped garlic until golden brown.
8. Add the chopped pine nuts and herbs to the pan.
9. Mix everything well together and remove the pan from the heat.
10. Wash the beef fillet and pat it dry.
11. Slice the fillet lengthwise to create a slice about 1 centimeter thick.
12. Gently pound the meat slice flat to make it more even.
13. Season the meat with salt and pepper.
14. Wash the vegetables except for the onions and clean them.
15. Quarter the tomatoes.
16. Cut the spring onions diagonally into pieces about 2 centimeters long.
17. Cut the eggplant into bite-sized pieces.
18. Peel the onions and cut them into wide wedges.
19. Peel the remaining garlic.
20. Drain the olives well.
21. Halve or quarter the olives.
22. Heat the remaining olive oil in a pan.
23. Fry the vegetables (without the tomatoes) for 6 to 8 minutes, shaking the pan occasionally.
24. Add the olives and tomatoes in the last 2 to 3 minutes.
25. Press the garlic directly into the pan.
26. Season the vegetables with salt and pepper.
27. Thread the cooked potatoes onto wooden skewers.
28. Arrange the potato skewers and vegetables on plates.
29. Remove the kitchen twine from the roulade.
30. Slice the roulade.
31. Place the roulade slices alongside and serve the dish.

Nutrition per serving

kcal: 659
Protein: 50 g · Fett/Fat: 39 g · Carbs: 27 g