2020-08-13 / test@t

Beef roll in wine sauce

Just a gorgeous roll! The composition speaks for itself: beef tenderloin stuffed with porcini mushrooms, Romano green beans, prunes in red wine, carrots and pine nuts. When cooking, the roll stews in a wine sauce, which makes the meat even more juicy and tender. This roll will become the "king" of any festive table. Highly recommend!

Ingredients

beef tenderloin 900 g
green beans "Romano" 400 g
porcini mushrooms 250 g
garlic (cloves) 3 pcs.
pitted prunes 150 g
dry red wine 200 ml
olive oil 1 tablespoon
pine nuts 50 g
butter 20 g
salt and pepper 1 pinch (s)
beef on the bone 500 g
tomatoes 3 pcs.
leek 1 pc.
onion 2 pcs.
carrots 1 pc.
dry red wine 200 ml
water 3 l
olive oil 3 tablespoons

STEP-BY-STEP COOKING RECIPE

Step 1

The wine sauce broth should be prepared the night before. Fry the bones in a deep saucepan with a thick bottom in olive oil over high heat. I fried it in a slow cooker, then I cooked the broth there.

Step 2

Peel and coarsely chop vegetables (onions, leeks, carrots, tomatoes). I didn't have large tomatoes, I used a package of cherry tomatoes.

Step 3

Lightly brown vegetables with meat, pour in dry red wine. As soon as the alcohol has evaporated, pour in 3 liters of water, bring to a boil and cook for about 3 hours, covered.

Step 4

Strain the broth from the bones and vegetables and refrigerate overnight. Leave the boiled carrots, they will go to the roll filling.

Step 5

After 8 hours, remove fat from the surface of the broth.

Step 6

We make a roll. Defrost green beans (I have flat Romano varieties) and mushrooms. Soak prunes in wine for half an hour.

Step 7

Cut the mushrooms into cubes and fry in butter in a skillet.

Step 8

Fry green beans in a pan in olive oil, add garlic. Cut boiled carrots into cubes.

Step 9

Cut the beef tenderloin as if in a spiral to get a wide rectangular piece, beat it off.

Step 10

Season the meat with salt and pepper, lay out the filling, alternating strips of beans, prunes, carrots, mushrooms across the entire width of the roll. Sprinkle with pine nuts on top.

Step 11

Roll the meat into a roll, rub with salt and pepper on top and wrap with culinary thread (I ran out of thread, I was making strips from the baking sleeve to fix the correct position). Heat 3 tablespoons of olive oil in a deep frying pan, fry the roll on all sides. Pour 200 ml of red wine, let the alcohol evaporate, pour in 1 glass of fat-free broth. Cover with foil and send to a preheated oven up to 180 ° C for 1.5 hours. Add broth periodically and turn the roll.

Step 12

After cooking, remove the meat from the oven and let it cool down. Strain the remaining broth and refrigerate, then remove excess fat from it. Before serving, cut the roll into slices, pour over the cooking juice and heat in the oven at 180 ° C for about 15 minutes.

Step 13