Meat

Beef roll with asparagus filling


Ingredients for Making Beef Roll with Asparagus Filling

Main Products:

  1. Beef (fresh tenderloin) 700 grams
  2. Asparagus 1 bunch (15 stalks)
  3. Goat cheese 1/2 cup (220-250 grams)
  4. Sea rock salt (any, but without iodine and large) 1/2 teaspoon
  5. Purified water 1 liter
  6. Vegetable oil 2-3 tablespoons

For boning:

  1. 2 cloves of garlic
  2. Sea rock salt (any, but without iodine and large) 1/2 teaspoon
  3. Onion powder 1/4 teaspoon
  4. 1/4 teaspoon chili powder
  5. 1/4 teaspoon cayenne pepper
  • Main Ingredients Beef, Asparagus, Garlic, Cheese
  • Serving 1 serving
  • World Cuisine

Inventory:

A teaspoon, a tablespoon, a kitchen board - 2-3 pieces, a cutting board - 2-3 pieces, paper kitchen towels, a pan (capacity 3 liters), a stove, a frying pan, a glass (capacity 250 grams), a bowl - 2 pieces, a kitchen spatula - 2 pieces, an oven, a kitchen twine, a non-stick baking dish (size 22 by 19 centimeters), a kitchen thermometer, kitchen potholders, kitchen scissors, a large flat dish, a serving plate.

Cooking beef roll with asparagus filling:

Step 1: prepare the ingredients.


There is no need to bore you with the history of this dish, let’s say, just my family is crazy meat-eaters and I like to pamper them with different super tastes. But let's better skip the foreplay and begin the process of preparing a chic lunch or dinner. So, first we put on a strong fire a shallow but wide saucepan with the right amount of purified water, let it boil.
In the meantime, we spread all the other ingredients on the countertop, as well as the necessary spices. Quickly, using a sharp knife, peel a couple of cloves of garlic from the skin and squeeze them through a press into a medium-sized bowl. Pour half a teaspoon of rock salt, a little onion powder, chili, flakes of cayenne pepper there and loosen everything with a tablespoon to a uniform consistency. This garlic-spicy mixture is needed for a pleasant aftertaste and aroma.

Now we wash fresh beef under trickles of cold running water, dry it with paper kitchen towels, put it on a cutting board and carefully cut the film, veins, and also small bones, which very often remain on the log house, from the cutting. Then we make a longitudinal section on the meat to half the thickness of the piece and part its edges with our hands.

Cover the tenderloin with plastic wrap and beat off with a kitchen hammer, so that its thickness decreases up to 1-1.5 centimeters. Rub the beef on all sides to taste with salt and set aside on 10-15 minuteslet it soak in this spice.

While we were engaged in meat, the water began to boil, carefully lower the asparagus into it and blanch 2-3 minutes. Then immediately using a slotted spoon, we move it into a bowl of ice-cold liquid and leave it there until it cools completely, for about two minutes. After that, we dry the stems with paper towels, remove the upper, rather hard layer of the skin from them and proceed to the next step.

Step 2: form a beef roll stuffed with asparagus.


Turn on and preheat the oven 190 degrees Celsius or up to 375 Fahrenheit. Then, in the middle of the meat soaked in salt, we spread along the asparagus branches and half a glass of goat cheese.

We roll up a tight roll, firmly tie it with kitchen twine and generously rub it on all sides with the previously prepared garlic-spicy mixture.

Step 3: fry the beef roll stuffed with asparagus.


Then put on a medium heat pan and pour a little vegetable oil into it. When the fat warms up, carefully lower the formed roll into it. Fry the meat from all sides until golden, can be dark brown, periodically turning from side to side, so as not to burn. At this stage, it is not necessary to bring it to full readiness.
A dense crust on the surface of the beef is needed so that during baking the meat juice remains inside, rather than flowing out. Therefore, as soon as the roll is browned, transfer it to a non-stick baking sheet or into a small rectangular heat-resistant form and pour a little purified water there, it’s enough 150 milliliters.

Step 4: bake beef roll stuffed with asparagus.


Now we check the temperature of the oven and, if it has warmed up, we put there a still raw dish on 35-40 minutes. After this time, we check the readiness of the beef with a kitchen thermometer, enter its sharp end in the middle of the meat product and see if the arrow shows for a minute 160 degrees, the meal is ready, if less, then bake the roll for about another 10-12 minutes. Sometimes it starts to burn on top, in this case it is better to cover it with a sheet of aluminum foil.
When the tenderloin is baked, we pull the kitchen gloves on our hands, rearrange the form on a cutting board, previously laid on the countertop, and allow the culinary masterpiece to cool slightly. After that, we move it onto a large flat dish, cut the twine with special scissors, divide the roll across in portions with a thickness of 1.5-2 centimeters and serve to the table.

Step 5: Serve the beef roll stuffed with asparagus.


Beef roll stuffed with asparagus after cooking, slightly cool. Then it is transferred to a more suitable, holiday dinnerware, dense twine is removed from the meat, the resulting dish is cut into portions and served as a main course for lunch or dinner. Such yummy can be served either separately or with a side dish, which can be boiled potatoes, steam rice, cereals from various cereals, pasta, salads, pickles, marinades or indispensable bread. Enjoy a delicious meal!
Enjoy your meal!

Recipe Tips:

- goat cheese can be replaced with cottage cheese, feta cheese or not put this ingredient at all;

- a set of spices is ideal for meat dishes, but if desired, it can be adjusted based on taste, complementing with other aromatic spices and herbs;

- in the same way you can cook pork roll;

- Are you afraid that the roll will burn? Cover the form or baking sheet with a sheet of aluminum food foil;

- no twine? Use ordinary dense thread;

- some European housewives leave the fried roll in a pan, add some water there and stew it under a tightly closed lid until cooked on moderate heat, without turning over.