Beef roll with baked vegetables and balsamic
4 servings
40 minutes
Beef roulade with roasted vegetables and balsamic is an exquisite dish of Italian cuisine that embodies a harmony of flavors and textures. The combination of tender beef infused with the aroma of rosemary and thyme, paired with juicy vegetables roasted in balsamic vinegar, creates true gastronomic pleasure. The perfect balance of sweetness from cane sugar and a slight tang from sun-dried tomatoes gives the roulade a unique character. This dish is ideal for both a cozy family dinner and a festive lunch. Italians appreciate it for its rich flavor and nutrition, serving it with a glass of red wine or fresh bread. Thanks to careful roasting and baking, the meat remains juicy while the vegetables reveal their natural taste, making each forkful a true culinary delight.
1
Cut the zucchini into small sticks, crush it, peel the garlic, finely chop the sun-dried tomatoes and garlic, separate the rosemary and thyme leaves from the stems, finely chop the rosemary leaves; mix 2 tablespoons of olive oil with sun-dried tomatoes, garlic, and thyme leaves.
- Zucchini: 100 g
- Garlic: 5 clove
- Sun-dried tomatoes: 30 g
- Thyme: 3 g
- Rosemary: 3 g
- Olive oil: 80 ml
2
Make a 0.5 cm thick slice from the beef; for this, make a longitudinal cut 0.5 cm deep at the edge of the beef piece and form the slice by carefully cutting the piece as if unrolling a roll.
- Beef tenderloin: 760 g
3
Place zucchini and sun-dried tomatoes mixed with garlic and thyme on the meat, season with salt and pepper; roll tightly and tie with string.
- Zucchini: 100 g
- Sun-dried tomatoes: 30 g
- Garlic: 5 clove
- Thyme: 3 g
- Beef tenderloin: 760 g
- Olive oil: 80 ml
- Cane sugar: 5 g
4
Heat 2 tablespoons of olive oil in a pan, fry the roll on high heat for 1 minute on all sides until golden brown.
- Olive oil: 80 ml
5
Cut the bell pepper in half, slice the leek into 1cm rings; line a baking tray with parchment paper; arrange cherry tomatoes, bell pepper, and leek; mix salt, pepper, 3 tablespoons of olive oil, balsamic vinegar, sugar, rosemary leaves and stir until sugar dissolves; drizzle over the vegetables.
- Sweet pepper: 300 g
- Leek: 70 g
- Cherry tomatoes: 150 g
- Cane sugar: 5 g
- Rosemary: 3 g
- Balsamic vinegar: 20 ml
- Olive oil: 80 ml
- Beef tenderloin: 760 g
6
Place the roll with vegetables and bake in a preheated oven at 180 degrees for 25 minutes.
- Beef tenderloin: 760 g
- Cherry tomatoes: 150 g
- Sweet pepper: 300 g
- Leek: 70 g
7
Let the meat rest for 5 minutes; slice and serve with vegetables.
- Beef tenderloin: 760 g
- Cherry tomatoes: 150 g
- Sweet pepper: 300 g
- Leek: 70 g