Pesto Stuffed Beef Rolls with Lettuce Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 278.9 μg | (465 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,061 mg | (27 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the rolls
- 250 grams Beef fillet (centerpiece)
- 70 grams Spinach
- salt
- freshly ground peppers
- 1 bunch Basil
- 1 garlic clove
- 20 grams Pine nuts
- 6 Tbsps olive oil
- 2 Tbsps Red wine vinegar
- 2 Tbsps balsamic vinegar
- 2 Tbsps sherry
- ½ tsp Mustard
- 1 pinch sugar
- 200 grams mixed Lettuce (such as frisée, Radicchio, Lollo Rosso)
- For garnish
- Tarragon
- Nasturtium
Preparation steps
For the rolls, cut the beef fillets along the grain deeply, but do not cut throughout. Pull apart the meat and knock down to 5 mm flat with a meat tenderizer.
Rinse the spinach, trim, sort and blanch in boiling salted water. Drain the spinach, rinse with cold water and squeeze.
For the pesto, rinse the basil, shake dry and pluck the leaves. Peel the garlic and chop coarsely. Puree the spinach with basil, garlic, pine nuts and 3 tablespoons olive oil in a blender. Season the pesto with salt and pepper.
Stuff the pesto into the beef fillets, roll up, and wrap in aluminum foil. Chill the rolls for about 3 hours in the refrigerator.
For the vinaigrette, mix the red wine vinegar, balsamic vinegar, sherry, sugar, mustard and the remaining olive oil with a whisk in a bowl. Season with salt and pepper.
Rinse the lettuce, trim, sort, shake dry and tear into bite-sized pieces.
Cut the beef rolls (with a slicer) into thin slices.
Toss the lettuce pieces with the vinaigrette.
Arrange the beef roll slices with the lettuce on plates and garnish with tarragon sprigs and nasturtium flowers.
