Among all types of meat, beef definitely deserved the title of the most universal and useful. Low-fat beef pulp and tenderloin can be cooked in a hundred different ways, but we decided to devote this material to an unusual dish - beef roll with pears and cheese - an ideal dish for a banquet and a daily menu.
Beef roll with stuffing in the oven
In this recipe, the cheese-pear company will be made up of rosemary and thyme sprigs, which will make a piece of beef tenderloin more fragrant.
Ingredients:
- cream cheese - 95 g;
- Beef tenderloin - 1,2 kg;
- red onion - 45 g;
- on a branch of rosemary and thyme;
- pears - 2 pcs .;
- garlic - 2 teeth;
- Gouda cheese - 115 g.
Preparation
Prepare fragrant greens by removing the leaves of thyme and rosemary from the twigs and grinding them well. Add the herbs to the cream cheese, then send the chopped garlic and grated hard cheese. Pears cut into small cubes. The onion can be divided into thin semirings.
Rinse and dry a piece of beef tenderloin, and then cut it so that the formation is the same over the entire thickness. Distribute the cheese filling over the whole surface of the meat, over the top lay out pieces of pears and onions. Roll the meat into a roll and fix it with culinary twine.
Meatloaf from beef should spend in the oven for about an hour at 180 degrees.
Rolls of beef with stuffing
If you do not want to tinker with a large piece of meat, then you can cook portioned rolls much faster. Depending on the size of the serving, these rolls can be served as a main course or snack.
Ingredients:
- cream cheese - 135 g;
- beef (pulp) - 640 g;
- pear - 1 piece;
- asparagus - 4 pcs.
Preparation
Divide the beef pulp into 8 pieces of equal size. Each of them beat off, season and place a portion of cream cheese in the center. On top of the cheese layer put a slice of pears and half a pod of asparagus. Roll the meat into the roll around the filling and lock. Bake at 190 degrees for 12-15 minutes.
How to make a roll of beef?
This recipe contains an abundance of fairly satisfying fillings inside, therefore choosing meat, pay attention to the thickness and shape of the piece, which should be sufficient to keep the entire filling inside and out during cutting and subsequent folding.
Ingredients:
- beef - 1.2 kg;
- spinach - 410 g;
- fresh bread crumb - 1 item;
- pear - 1 piece;
- blue cheese - 210 g.
Preparation
This recipe is ideally suited for beef tenderloin, which should be rinsed and dried before slicing. Cut the meat along the chunk, but do not cut it to the very end. Uncover the piece as a book and beat it to a thickness of a centimeter or more.
Sprinkle spinach with a drop of oil, lightly wring out excess moisture. Combine the leaves with crumbs, crumbled blue cheese and finely chopped pear.
Do not forget to generously season a piece of meat before forming a roll. Lay a strip of filling from one of the edges and start to fold the meat. When the roll is ready, it should be tied with a string or special culinary
Before placing in the oven, roll must necessarily be fried in well-warmed oil from all sides, until the formation of blush. When the meat is evenly grasped, put it in the oven and leave it at 190 degrees. The preparation of a roll of beef can take different times depending on the desired roast. For optimal cooking medium will take about half an hour. After removing from the oven, the dish is not divided into pieces immediately, but allowed to lie down for 10 minutes.