Juicy prunes with nuts compensate for lean meat, and just ten minutes of active cooking time makes beef tenderloin roll with prunes especially attractive.
1 hour
4-6 servings
Ingredients:
Beef tenderloin roll
Cut a whole piece of beef tenderloin in half lengthwise in the center, leaving 1.5 cm short of the end. Open like a book. You need a layer 1.5-2 cm thick. If the meat is thicker, cut and open its sides in the same way. Lightly beat the layer.
Salt and pepper the meat on both sides, generously grease the top side butter.
Chop the nuts coarsely and spread over the entire surface. Place a whole prune on one side of the layer, roll the layer tightly, wrap it with thread on top or secure it with toothpicks.
Coat the roll olive oil and fry in a frying pan until golden brown on all sides.
Wrap the meatloaf with prunes and nuts in foil and bake in an oven preheated to 160 degrees for 30-40 minutes.
The classic combination is meat and prunes. The meat is soft, tender, juicy, saturated with the aromas of prunes. The middle of the roll is sour, with pleasant inclusions of nuts.
When cooking, you need to pay attention to prunes - they should not be sweet.
It is best to take aromatic and sour Moldavian prunes. And French, Argentinean and Tashkent are more reminiscent of marmalade sweets than fruit.
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One more thing - you should never overdo it with salt and pepper. There should be a little bit of everything. 1/3 teaspoon of salt is the amount of salt for all the rolls.
Wash the meat and place it on a work surface.
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To do this, place the meat on a flat surface and press it firmly on top with your palm. |
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Cover the resulting layers of meat with cling film and beat it a little on both sides. |
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Add a little salt and just a little pepper. |
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Place one tablespoon of sour cream on each layer and rub it into the meat. Leave while preparing the filling. |
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Steam prunes in boiling water until soft. If necessary, cut out the seeds. Walnuts cut with a knife to pea size. |
Hearty, juicy, festive beef roll stuffed with mushrooms, cheese, lightly salted cucumbers, fruit - very tasty!
Unusual from the ordinary! Don't know what to cook with beef?! Then these rolls, prepared according to the old Ural recipe, are yours. The hassle is minimal, but the benefits and pleasure are maximum. And note: nothing fancy, the products are simple and affordable. By the way, cream can be safely replaced with sour cream.
- Beef 600 grams
- Onion 1 piece
- Garlic 2 cloves
- Butter 80 grams
- Vegetable oil for frying
- Breadcrumbs 4 tbsp
- Salt to taste
- Ground black pepper pinch
- Sugar a pinch
- Cream 23% 300 ml
- Dill 5-7 sprigs
- Parsley (greens) for serving
- Cherry for serving
Cut the beef fillet into layers approx. thick. 2 cm. Maintain at room temperature at least 15 minutes, beat well with a hammer.
Sprinkle the chopped layers of beef with salt, sugar and black pepper.
Cut the onion into thin strips, mash it lightly with your hands, chop the garlic and dill, mix the spicy vegetables with butter, and place this filling on the edge of the chopped piece of beef.
Roll up a tight roll and bread it in breadcrumbs.
Without peeling, crush a clove of garlic with the flat side of a knife and dissolve it in hot vegetable oil. Fry the rolls on both sides until lightly browned.
Pour cream into the rolls, reduce heat and simmer until done for 20-25 minutes. If you are using regular beef rather than marbled beef, increase the simmering time.
Garnish finished beef rolls with fresh vegetables and herbs. Serve slightly cooled.
Recipe 2, step by step: beef roll in the oven
Beef roll is a delicious and nutritious delicacy that is quite easy to make with your own hands in the oven or in a slow cooker. Simple step by step recipe supported by step-by-step photos, which you can easily find below, will clearly and clearly tell you how you can quickly and easily prepare a hearty meal at home.
This stuffed meat delicacy is the perfect appetizer for a family reunion or country picnic. The dish will be a wonderful replacement for tired kebab. A treat can diversify an ordinary home-cooked lunch or dinner. Stuffed meat delicacy will be an excellent alternative to cutlets or chops. When finished, the meatloaf turns out incredibly juicy and appetizing. Since beef is lean and not as high-calorie meat as, for example, pork, the finished dish will certainly appeal to lovers of healthy and wholesome food.
In many restaurants, chefs make meatloaf from marbled beef (raw or cooked) and use a variety of parts of the animal (flank, belly, tenderloin or pulp). In culinary technological map you can find ideas for preparing meat snacks from ground beef or boiled veal. We will use the first cooking method.
For our variation on a hearty and delicious treat, we'll use beef tenderloin and some smoked pork belly or bacon. In addition to the proposed range of ingredients for filling, you can also use cheese, nuts, vegetables (carrots, potatoes and onions), mushrooms, dried fruits (dried apricots, prunes) and other products to your taste. Having prepared homemade beef roll for the first time, you will surely appreciate this tasty and appetizing food and will want to please your loved ones with the dish again.
- beef – 500 gr
- smoked brisket - 5 slices
- onion - 1 piece
- chicken egg - 1 pc.
- quail eggs— 5 pcs
- lightly salted cucumbers – 14 pcs.
- white stale bread - 100 g
- milk - 100 ml
- hot pepper - 1 pc.
- table salt - to taste
- ground black pepper - to taste
To prepare the original beef roll, you should buy a piece of fresh veal meat. The product should be thoroughly rinsed under running water, and then blotted off excess liquid with a napkin or disposable paper towel. In the original version of the dish, the filling is olives, but we slightly changed the component and replaced canned olive fruits with sour cucumbers. You can use the ingredient that you prefer.
Using a sharp knife, chop the beef into small pieces along the muscle fibers, removing the chaff and fat.
Next, the chopped meat should be passed through a meat grinder. Then you need to soak the white stale bread in milk. After a few minutes, you need to add the bread mass to the unit and twist it together with the beef.
The resulting minced meat should be salted and spices added to taste. Since we are not using olives, but sour cucumbers, there is no need to salt the meat preparation too much.
Then you need to beat the egg into the minced meat and mix all the ingredients thoroughly.
Immediately before baking, the ingredients should be stirred again. In the meantime, you need to preheat the oven, take a baking dish, line it with food foil and place the minced meat in an even layer on a baking sheet. On top of the meat base, place cucumbers cut in half or into slices (large specimens). If you use small sour canned vegetables, then you do not need to cut the cucumbers into slices. They can be placed whole. The vegetable filling must be laid out in 2 rows in the center of the meat mass at a short distance from each other. Next, you need to break the quail eggs into the gap between the cucumbers as shown in the picture of this step.
After this, with careful movements you need to form a roll from the minced meat.
Then, with a sharp knife, you need to cut the brisket into thin layers and place pieces of the product on top of the chopped beef. Next, put the workpiece in the oven, preheated to 200°C, for 40-45 minutes and bake the delicacy until the meat is completely cooked.
Remove the finished dish from oven, cool slightly, and then cut the roll into pieces. The treat can be placed on portioned plates and served hot or cold. If desired, the meat delicacy can be beautifully decorated with chopped fresh herbs and vegetables, and then enjoy the excellent aroma and taste of healthy meat food. The appetizer goes perfectly with delicate Armenian lavash. If you want to pleasantly surprise your guests, then decorate the dish with grated cheese on top. As a side dish you can use mashed potatoes, fresh or stewed vegetables, buckwheat or rice porridge or your version of the dish. The appetizer goes perfectly with red or white wine. Delicious stuffed beef roll baked in the oven is ready.
Recipe 3: beef rolls with filling (step by step)
We bring to your attention detailed recipe preparing meatloaf Italian recipe. The delicious taste, delicate texture and aroma of the dish will forever win the heart of any gourmet.
- Beef tenderloin – 1 kg;
- 1 onion;
- White wine – 100 ml;
- Tomato juice – 350 ml;
- Garlic – 2-3 cloves;
- Chicken egg – 2 pieces;
- Hard cheese – 200 grams;
- Breadcrumbs 30 gr.;
- Dried parsley, oregano, basil;
- Salt, ground black pepper.
Peel the onion and cut into thin half rings.
Combine chopped garlic in a deep container with breadcrumbs, dried herbs and salt. Then add 2 chicken eggs, grated cheese, mix thoroughly until smooth.
Rinse the pulp thoroughly in water (the best way to prepare our dish is tenderloin, neck part), dry with paper towels. We cut the piece with a sharp knife into layers no more than 1 centimeter thick (ideally, you need a flat, wide piece according to the photo). The meat needs to be salted and peppered.
We distribute the filling evenly so that at one end there remains 2-3 cm of free edge (for the best “gluing” of the roll seam).
Carefully but tightly roll the dough into a roll, making sure that the filling does not move. To maintain the desired shape, wrap the meat with thread.
Peel the onion and chop it. Heat a small amount in a frying pan sunflower oil. Fry the onion for a couple of minutes, place the roll on top of it, seam side down. After that pour in tomato juice and white wine. Fry the workpiece over moderate heat for 7-10 minutes.
Place the roll on a baking sheet and cover with foil, place in the oven preheated to 180 o. The dish takes at least one and a half hours to prepare.
After the allotted time has passed, remove the dish from the oven and let it cool. After the roll has cooled completely, remove the foil, remove the twine, and cut into pieces 1.5-2 centimeters thick.
Oven-baked beef roll with filling is a very tasty, spicy and original dish. Bon appetit!
Recipe 4: Baked beef roll with mushrooms
The prepared roll turns out tasty and satisfying. Of course, it takes a little effort to prepare it, but it's worth it. The meat itself is tender thanks to the marinade ingredients used.
- Frozen mushrooms 300 gr.
- Hard cheese 150 gr.
- Onions 2 pcs.
- Beef 2 kg.
- Mayonnaise 2 tbsp. l.
- Acute french mustard 2 tsp.
- Honey 1 tsp.
- Sunflower oil 2 tbsp. l.
- Salt to taste
- Mix of ground peppers to taste
When choosing meat for this dish, pay attention to its shape; it should be in the form of an even, whole piece. You need to remove all unnecessary films from it, of which there are quite a lot on beef.
After this, cut the meat lengthwise, horizontally, but not all the way. That is, it should open like a book.
Defrost the mushrooms, squeeze them out of the water and cut them into pieces. They don't have to be large.
We clean, wash and chop the onion. Then fry it together with mushrooms in a frying pan. Grate the cheese on a fine grater. So, put mushrooms with onions, cheese and mayonnaise in one container and mix, the resulting mass will act as a filling for the dish.
The meat must be beaten very well so that it is not tough when finished. Sprinkle it with prepared pepper and salt on all sides.
We put a good layer of filling on the meat, but make it thinner at the edges.
When you have finished with the filling, you need to roll the meat into a tight roll.
After that, we tie it around the entire perimeter with thread so that it does not fall apart.
We will use prepared mustard, honey and vegetable oil as a marinade and at the same time as a glaze. Mix all this thoroughly in a container.
Turn on the oven to heat up, and then place the roll on a greased baking dish and put it in the oven to cook for 45 minutes at 190 degrees. When there are 15 minutes left in the cooking time, brush the roll with the remaining glaze and put it back in the oven.
It is best to let the prepared roll cool, during which time the meat will become softer, soaked in the marinade. Cut it into pieces and safely serve it to the table.
Recipe 5: Beef and Pork Meatloaf
This pork and beef platter can be served as a main dish with any side dish or as an appetizer. Suitable for both a morning sandwich and a holiday table.
- pork loin - 1.3 kg;
- beef tenderloin (thin part) - 300 g;
- olive oil - 2 tablespoons;
- salt, paprika, ground black pepper to taste.
Wash the meat and dry with paper towels. On the side of the pork loin where there is a thin layer of fat, make light cuts with a knife in the form of a mesh. Then cut the loin into layers like a book.
Lightly beat the meat with a hammer. It’s more likely not to beat it off, but to gently spread it out. Cut the tenderloin in half lengthwise and flatten it as well.
Rub the prepared meat with spices and olive oil. Place the tenderloin in the middle of the loin, roll it tightly, tie it with food thread, and wrap it in parchment. Place in the refrigerator and marinate for two days.
2-3 hours before baking, remove the roll from the refrigerator so that it warms up to room temperature.
Remove the roll from the parchment and transfer it to a baking sleeve. First, bake in an oven preheated to 180 degrees for 30 minutes, this way the meat warms up. Next, reduce the oven temperature to 100 degrees. Open the sleeve, insert a thermometer into the middle of the roll and, based on its readings, bake the meat until the temperature inside the piece is 70 degrees (this is about another 100 minutes).
Wrap the finished meat in a piece of foil, put it under pressure (put it on a wooden cutting board, press it on top with another board on which to place the load) and put it in a cool place. After a few hours, put the cooled roll in the refrigerator.
This meat should be eaten within 3-5 days. If you bake pork up to 77 degrees inside the piece (20-30 minutes longer), then on the one hand the meat will be dry and dense, but on the other hand it will be stored longer, up to 10 days in the refrigerator.
Recipe 6: baked beef with pear roll in the oven
I think that on the holiday table, meatloaf must be cooked in the oven. And especially this one, made from beef, and even with an original pear and cheese filling. Just look at him and your mouth waters at the sight.
Can you imagine what it tastes like? Mmmm - you'll lick your fingers, this meatloaf turns out so delicious in the oven. Pear goes great with beef. Try it and see for yourself!
- beef tenderloin - 800 gr.,
- pear (large) - 2 pcs.,
- onion (large) - 1 pc.,
- cheese ( durum varieties) - 150 gr.,
- greens - a bunch,
- salt, pepper - to taste,
- olive oil - 2-3 tbsp. l.
Let me tell you right away, cooking is not at all difficult. I consider the only difficult process here to be cutting a piece of meat into a layer so that it remains intact. Anyone who has had it in their hands will no doubt be able to handle it easily. Well, for novice housewives, I’ll now try to explain this process.
The main thing is not to be afraid of anything, and the knife for cutting meat should be sharp. So we take a piece of meat and put it on the edge, so to speak. We start cutting from the edge in the center, from top to bottom along the entire length, but at the very bottom we leave about 1.5 centimeters uncut.
So, we cut it, now we open the meat, like a book. But our meat is still thick, which means we still need to unwrap it. To do this, from the middle of each layer (the book was unfolded, it turned out to be 2 layers), we make cuts to the left and to the right almost to the end, not cutting only 1 cm.
On each layer there are 2 cuts in the sides, making four, now the meat is unfolded. As you can see, it turned out to be quite an impressive layer. It's okay if there are some bumps. Where it is too thick, trim off the excess.
Now we need to beat off this layer of meat. To do this, cover it with a plastic bag and beat it on both sides. This is done to make the meat softer and cook faster. And covering it with a bag, when beating, the meat does not fly in different directions. Season the already pounded meat with salt and pepper on both sides to your taste.
Well, now we will prepare the filling. To do this, cleanly washed pears must be grated on a coarse grater (without the core). Grate the cheese too on the same grater. Peel the onion and chop finely. Chop the greens, put everything in one bowl and mix well.
We take a layer of meat, put all the filling on it, level it, but leave about 1.5 cm from the edges so that when rolling the roll, the filling does not fall out. We start from one edge and carefully roll up the roll, preferably as tightly as possible.
Then we wrap it with culinary thread and tie it. Brush the top of the roll with olive oil and wrap it in foil. Place in an oven preheated to 180 degrees for 1-1.2 hours. Look at your oven, they are all different and everyone knows their oven perfectly.
But we need the meatloaf in the oven to have a beautiful golden brown crust. To do this, we unroll the foil and take 20 minutes, maybe 15 minutes is enough for someone, and let the roll brown.
That’s basically the whole process of cooking meatloaf in the oven. Remove it from the oven, let it cool slightly, cut the thread. Cut into pieces, place on a plate, decorate as desired and serve.
This oven-baked beef meatloaf with an original pear and cheese filling is sure to please everyone in the area. festive table. Bon appetit!
Recipe 7: Beef rolls with filling in the oven
There are an incredible variety of meatloaves. This is a very simple recipe that will decorate your holiday table or simply surprise your family at Sunday lunch.
- Beef – 270 g
- Korean carrots – 100 g
- Champignons – 100 g
- Onion – 1 onion
- Tomato – 1 pc.
- Hard cheese – 60 g
- Mayonnaise - 1 tbsp. l.
- Egg - 4-5 pcs.
- Breadcrumbs - 100 g
- Flour - 50 g
- Salt, pepper - to taste
First, let's fry the mushrooms and onions.
Cut the onion into small cubes and sauté in a small amount of oil until golden brown, and then add the chopped mushrooms. Fry until done.
This pass must cool down.
In the meantime, prepare the meat.
It is best to take beef balyk. It is sold in butcher shops in the form shown in the photo.
Using a sharp knife, you need to cut off all the excess and get something similar to this.
We cut our balyk into portions of approximately 90 g.
Beat the meat to a thickness of approximately 3-5 mm. Then you will be able to twist the roll tightly.
Let's start with the filling. All filling components (grated cheese, fried mushrooms, Korean carrots, tomatoes and mayonnaise) mix thoroughly.
Place the filling on the beaten meat.
Wrap tightly in a roll.
Then - in the egg
And roll in breadcrumbs.
Do this procedure 2 times.
It is best to deep fry the rolls. This way you will achieve an evenly fried crust, but in the absence of such, you can use a frying pan with a lot of oil.
Whatever method you choose, you won’t be able to fry such a large semi-finished product until fully cooked. Therefore, it is necessary to finish the dish in the oven for 5-7 minutes at a temperature of 160 ° C.
Everything is ready! You can cut and enjoy.
Recipe 8: beef prune roll (with photo)
Beef roll with prunes is delicious, juicy beef with a spicy prune flavor. This recipe belongs to ancient oriental cuisine. I have prepared this dish several times already and gradually corrected all its shortcomings. Now this recipe is one of my favorites, and I am happy to share it with you. The resulting meat is very juicy and tender.
- Beef 600 grams
- Prunes (preferably pitted) 150 grams
- Onions 2 pieces
- Water (mineral) 150 grams
- Soy sauce 100 grams
- Lemon juice 2 tablespoons
- Sugar (you can use honey) 0.5 tablespoon
- Table salt to your taste
To begin, take a piece of fresh beef, rinse it thoroughly under running water. cold water, then dry with a cotton kitchen towel. Place the meat on a cutting board and cut into not too thin slices, like chops. Now beat each piece of meat with a kitchen hammer.
Cut the lemon in half and squeeze out each half. lemon juice. Pour it over the chopped meat, add salt to taste. If desired, you can add a little ground black pepper. After this, cover the plate with the meat and put it in the refrigerator, preferably overnight, so that the meat is thoroughly marinated.
Pour boiling water over the prunes in a deep bowl, cover with a plate on top so that it steams well. Leave for about 30 minutes. Then drain the remaining water and cut the prunes into long pieces. Now for each piece of beef, place several pieces of prunes and carefully roll into a roll.
Place a dry frying pan over medium heat, pour the remaining marinade from the meat into it, add sugar or honey. Add onions, pre-chopped into rings. Arrange the meatloaves nicely on top of the onions. If there are any prunes left, place them on top of the rolls. Fry on each side for about 5-10 minutes. Turn over carefully using a wooden spatula. Then pour in mineral water, add a little salt. Cover the pan with a lid and simmer until the meat is completely cooked. Reduce the heat to almost minimum.
Beef with prunes is a pleasant, surprising combination of taste, which is especially suitable for special occasions. But, as you know, at the festive table, not only the taste of the dish is important, but also original design. Meat with the addition of black plums turns out to be tasty, but not very elegant if you stew it in a pot or in a saucepan. But you can make a dish not only tasty, but also beautiful, with just a little imagination. All you really need to do is serve the meat with prunes in the form of a roll, and your task will be completely solved.
Of course, the taste of baked beef with prunes is something special; such dishes are suitable for connoisseurs of everything unusual, for those who like to mix incompatible things, as in this case - spices, the taste of hearty meat and sweet dried fruits. The combination is not for everyone, but you will definitely like it if you are one of those connoisseurs. In addition to baking, many people love stewed beef with prunes.
It doesn't take long to cook beef with prunes - it all depends on how large a piece of meat you have. And you don’t need any special skills - even a beginner who doesn’t particularly understand cooking can prepare such a dish. In addition to the ingredients for preparing the dish, you will also need parchment and stringy threads - this is a must, otherwise the beef roll with prunes will be a bit dry, moreover, it will fall apart if it is not tied.
Ingredients for the dish “Beef with prunes”: - beef tenderloin - 500 grams; - prunes - 200 grams; - soy sauce- to taste; - freshly ground pepper - to taste; - salt - to taste; - teaspoon of hot table mustard; - honey - teaspoon. How to cook beef with prunes in the oven: In order to cook beef with prunes in a roll, for Start by properly processing the beef tenderloin.
We will need a rectangular layer of meat, so the tenderloin will have to be cut specifically, along such a contour, as if you were unrolling an already rolled roll. Do not try to cut too deep, otherwise the meat may tear. But if there are still small gaps, it doesn’t matter, it can be fixed. A knife to cut meat this way must be razor sharp. And one more subtlety - you don’t need to completely defrost the beef for this task - the block of meat should thaw literally 1.5 centimeters, the middle should still remain frozen - this will make it much easier for you to carefully cut the meat to get a pretty decent rectangle. 
After you complete the task, you need to beat off the meat. Of course, for these purposes you need a hammer, or you can do the same with the back of a knife, or use a massive garlic press. Before beating, it is best to cover the meat with film or a bag so that nothing splashes. It is necessary to beat it on both sides - although beef with prunes has an exquisite taste, the meat is rather dry, so it needs to be beaten conscientiously, the main thing is that nothing is torn anywhere. 
Now prepare the marinade - mix soy sauce, mustard and honey into a uniform paste. 
Brush the meat on each side. Beef with prunes will be much more tender if the meat sits for at least half an hour in this marinade before you start cooking it. 
Now the prunes. It needs to be washed, divided into two halves, and laid out around the entire perimeter of the meat rectangle. 
Carefully roll up the roll, not too tightly - the meat will shrink a little during heat treatment, but not loosely. 
Now you need to tie the roll with harsh threads; if this is not done, it will fall apart. 
On one side, sprinkle everything with ground pepper.
Wrap the beef and prunes in parchment. 
Place everything in the oven to bake for 40 minutes at 180 degrees.
Bon appetit! 
Beef with prunes can be cooked in different ways. But considering what's ahead New Year Let's prepare this dish for a festive serving. And it will be beef roll with prunes.
Products:
- Beef tenderloin -1 kg
- Prunes - 18 pcs
- Garlic - 4 cloves
- Salt, ground pepper
- Red wine - 4 tbsp
- Vegetable oil
It is better to choose young and more tender meat for this dish, for example, back tenderloin.
Rinse the meat with cool water and dry with a napkin. Cut the piece in thickness from one edge, about 2 cm short of the next edge, and unfold it into a layer.
Beat the meat with a hammer, salt and pepper. Use about 1/2 tablespoon salt on each side.
Wash the prunes and soak in hot water for 10-30 minutes depending on the hardness. Peel the garlic and chop it with a knife.
Spread half the garlic over the piece of meat.
Heat 3 tablespoons of vegetable oil in a frying pan and add the remaining garlic. Fry a little and add squeezed prunes. Fry everything together for 3-4 minutes.
Place the finished mixture on a layer of meat.
Roll it carefully and tie it with thread.
It is better to bake such a roll in the sleeve. Place the meat in the sleeve, pour wine over it and tie the edges. Make several holes in the sleeve to allow steam to escape.
Preheat the oven to 180 degrees and bake for about an hour. During this time, the meat will be completely cooked, but may be a little tough. Therefore, if time allows you, you can reduce the heat to 170 degrees and cook for another 30-40 minutes.
