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🍽️ Beef roll with truffle asparagus edamame and smashed potatoes

1039 kcal · 30 min · 4 servings

Beef roll with truffle asparagus edamame and smashed potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Place the potatoes in a pot and cover them with salted water.
  3. 3. Bring the water to a boil and cook the potatoes for 18 to 20 minutes until they are soft.
  4. 4. Peel the garlic and chop it very finely.
  5. 5. Mix the garlic in a small bowl with 5 tablespoons of olive oil, paprika powder, salt, and pepper.
  6. 6. Drain the cooked potatoes.
  7. 7. Wash the parsley and shake it dry.
  8. 8. Remove the thick stems from the parsley.
  9. 9. Chop the remaining parsley roughly.
  10. 10. Chop the cashew nuts roughly.
  11. 11. Put the parsley, the cashew nuts, the breadcrumbs, and 50 grams of butter into a tall container or a blender.
  12. 12. Season the mixture generously with salt and pepper.
  13. 13. Puree or blend the ingredients into a green paste.
  14. 14. Pat the beef fillet dry with a kitchen towel.
  15. 15. Cut the fillet open along the long side, but do not cut all the way through.
  16. 16. Open the meat so that a large surface is created.
  17. 17. Place the meat between two layers of cling film.
  18. 18. Gently flatten the meat with a meat mallet or a sturdy pan.
  19. 19. Press the meat into an even rectangle about 1.5 cm thick.
  20. 20. Preheat the oven to 170 °C fan.
  21. 21. Season the meat with salt and pepper.
  22. 22. Spread the green filling mixture evenly over the bottom two-thirds of the meat rectangle.
  23. 23. Roll the meat tightly towards the unspread side.
  24. 24. Lay the bacon slices slightly overlapping like roof tiles on the work surface.
  25. 25. Place the meat roll on the bacon.
  26. 26. Wrap the meat roll tightly in the bacon.
  27. 27. Place the roast in the center on a baking sheet lined with baking paper.
  28. 28. Make sure the overlapping bacon ends are at the bottom.
  29. 29. Brush the roast with the remaining olive oil.
  30. 30. Press each potato slightly with a potato masher or a glass.
  31. 31. Ensure the potatoes split open but still hold together.
  32. 32. Distribute the potatoes generously around the meat on the baking sheet.
  33. 33. Brush the potatoes with the seasoning oil.
  34. 34. Slide the tray with roast and potatoes onto the middle rack in the oven.
  35. 35. Bake the meat and potatoes for about 35 minutes.
  36. 36. Bring about 1 liter of strongly salted water to a boil in a pot.
  37. 37. Wash the asparagus.
  38. 38. Peel the asparagus in the lower third.
  39. 39. Break or cut off the woody ends of the asparagus.
  40. 40. Cook the asparagus in boiling salted water for about 3 minutes until al dente.
  41. 41. Drain the asparagus in a sieve.
  42. 42. Shock the asparagus with cold water.
  43. 43. Heat 2 tablespoons of oil in a large pan over medium heat.
  44. 44. Fry the frozen edamame for about 5 minutes, shaking the pan occasionally.
  45. 45. Add the asparagus, the included truffle salt, and 2 tablespoons of butter to the pan.
  46. 46. Fry the vegetables for another 2 minutes.
  47. 47. Take the finished roast out of the oven.
  48. 48. Place the roast on a cutting board.
  49. 49. Cover the roast with aluminum foil or a bowl.
  50. 50. Let the roast rest for about 5 to 10 minutes.
  51. 51. Keep the potatoes and vegetables warm in the oven.
  52. 52. Slice the beef roll into slices about 2 cm thick.
  53. 53. Arrange the smashed potatoes and the truffled asparagus edamame vegetables on four plates.
  54. 54. Add the roast slices and serve the dish immediately.

Nutrition per serving