Mediterranean Beef Roulades

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Mediterranean Beef Roulades
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Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
635
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie635 cal.(30 %)
Protein41 g(42 %)
Fat49 g(42 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E7 mg(58 %)
Vitamin K16.1 μg(27 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin17.6 mg(147 %)
Vitamin B₆0.6 mg(43 %)
Folate88 μg(29 %)
Pantothenic acid1.6 mg(27 %)
Biotin15.6 μg(35 %)
Vitamin B₁₂7.3 μg(243 %)
Vitamin C39 mg(41 %)
Potassium1,142 mg(29 %)
Calcium46 mg(5 %)
Magnesium128 mg(43 %)
Iron7.3 mg(49 %)
Iodine4 μg(2 %)
Zinc9.1 mg(114 %)
Saturated fatty acids14.3 g
Uric acid208 mg
Cholesterol95 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
4 slices Beef (ready to cook, trimmed, roast beef with no fat, each 180 grams)
2 garlic cloves
10 dried Tomatoes (in oil)
8 sprigs rosemary
2 sprigs thyme
8 Tbsps Pine nuts
8 slices Pancetta
olive oil
salt
peppers (freshly ground)
How healthy are the main ingredients?
BeefPine nutsrosemarythymegarlic cloveTomato

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Rinse the beef, pat dry and spread flat on a work surface with your hand.

3.

Peel the garlic cloves and finely mash with a little salt in a mortar. Drain the sun-dried tomatoes and finely chop. Add to the mortar with garlic and thoroughly mash as far as possible. Spread the inner surface of the meat with the paste. Season with salt and pepper. Top each beef slice with 2 slices of pancetta, sprinkle with some pine nuts and place a small sprig of rosemary in the middle. Tightly roll the meat from the short side to the sprig of rosemary. Place a sprig of rosemary and a sprig of thyme on top and secure with kitchen twine. Continue with all the roulades. Brush a roasting pan with 2-3 tablespoons oil and place the rolls side by side. Bake in the preheated oven about 30 minutes, checking occasionally. At 10 minutes before end of cooking, toast the remaining pine nuts in the roasting pan. Garnish the finished roulades with pine nuts and serve immediately.

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