Italian Style Roast Beef with Lentils
Nutritional values
(Percentage of daily recommendation)
| Calorie | 712 cal. | (34 %) | ||
| Protein | 86 g | (88 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 12.5 g | (42 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 82.3 μg | (137 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 33.1 mg | (276 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 24.7 μg | (55 %) | ||
| Vitamin B₁₂ | 15.6 μg | (520 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 2,138 mg | (53 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 167 mg | (56 %) | ||
| Iron | 11.8 mg | (79 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 14.5 mg | (181 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 435 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 onions
- 2 garlic cloves
- 125 grams sun-dried Tomatoes (in oil)
- 125 grams Mozzarella
- 2 Tbsps finely chopped Fresh herbs (such as sage, thyme, rosemary)
- 1 ⅕ kilograms Roast beef from the leg (deboned)
- salt
- freshly ground peppers
- 250 milliliters Red wine
- 2 carrots
- 1 stalk Celery
- 2 Tbsps olive oil
- 200 grams brown Lentils
- 500 milliliters Vegetable broth
- 4 Tomatoes
- 1 handful freshly cut Fresh herbs (basil and thyme)
- balsamic vinegar
- 1 pinch sugar
- rosemary (for garnish)
Preparation steps
Peel the onions and garlic and finely chop. Finely chop the tomatoes and sauté with the onions and garlic in 2 tablespoons of the sun-dried tomato oil for 1-2 minutes. Remove from the heat and let cool. Cut the mozzarella into small cubes and combine with the finely chopped herbs, sun-dried tomatoes and vegetable mixture. Season with salt and pepper.
Preheat the oven to 160°C (approximately 325°F).
Rinse the beef and pat dry. Butterfly the beef, season with salt and pepper and spread the filling on top. Tightly roll up the beef and tie with kitchen twine. Season the outside with salt and pepper and sear on all sides until golden brown. Deglaze the pan with the red wine and transfer to the oven for about 1 1/2 hours, basting once in a while with the pan juices.
Rinse, dry and dice the carrots and celery. Sauté briefly in the olive oil. Dice The carrots and celery, peel, or wash and clean. Both dice and sauté briefly in hot oil. Add the lentils and pour in the vegetable broth. Cover and let simmer for about 45 minutes, until the lentils are soft and have soaked up most of the broth. Blanch the tomatoes, then peel, core and dice. Add to the lentil mixture and simmer for about 20 minutes.
Remove the roast from the oven, cover with aluminum foil and allow to rest. Pour the pan juices into the lentils along with the balsamic vinegar, sugar and chopped herbs. Season with salt and pepper.
Uncover the roast, remove the kitchen twine and slice.
Serve the sliced beef atop the lentils and garnish with fresh rosemary.
