Beef Rotolo

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Beef Rotolo

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Ingredients

Pesto

2 garlic clove
100g Parmesan cheese
50g Basil leaves
60g Cashews or pine nuts
40g olive oil
salt to taste

Beef

20g Currants (soaked in boiling water 10 mins)
30g pine nuts
1 Shallot cut into 1/4's
50g Butter
500g water
1 Tbls meat stock
200g Porterhouse or rump steak per person
pepper to taste
1 bunch broccolini
20g Cornflour or arrowroot flour
20g red wine or port
2 tsp seeded mustard
20g Dijon mustard
50g button mushrooms

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6

1h 0min

Preparation 1h 0min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
Creative Easy Birthday Everyday Party Egg free Gluten free Lunch Supper Steam cooking with Varoma All-in-one cooking with Varoma

Recipe's preparation

Pesto

- Place 1 garlic clove, and parmy cheese in TM Bowl and chop 8 seconds/Spd 8

- Add basil, nuts, olive oil, pinch of salt and blend for 5 seconds/ speed 5

- Scrape down the sides and mix for another 10 sec/speed 4 add more oil if needed and mix again on speed 4 until happy with consistancy. Set pesto aside

Beef

- Drain the currants after 10 mins, toast the pine nuts in the bowl for 5 mins/100degrees/

/Speed 1 or in a dry pan until golden. Set aside.

- Place 1 garlic clove and shallot in the the bowl, and chop 2 seconds/speed 5. Scrape down and add 25g butter, saute for 2 mins/ 100degrees/speed 1.

- Place the stock paste and water into the bowl.

- Trim fat from steaks and pound to about 5mm thick - either use a meat mallet or place the steak between 2 layers of clingwrap and bash with a rolling pin.
- Season steak with salt, and pepper. Spread one side of the steak with pesto and sprinkle with pine nuts and currants leaving roughly 1cm around edges.
- Roll up and secure with toothpicks or roll in clingwrap to make sausage shaped rolls. Tie in knots at the ends. Place on Varoma tray to cook.

- Place varoma into position, beef in tray, cook for 3 mins/Varoma/Speed 2.

- Add Broccollini and cook another 10 mins/Varoma/Speed 2.

Set beef and broccolini into thermosever to keep warm.

- Add to the stock in the TM bowl, the flour, red wine (or port), both mustards, mushrooms

cook for 4 mins/100deg/Speed 4/MC off with the TM basket on the lid or until sauce is thinkened. salt and pepper to taste.

- Remove toothpicks or clingwrap and slice each roll into 3-5cm pieces. serve with potatos, broccolini and mustard sauce. top with slices chilli's (optional).

Accessories you need

Varoma
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Simmering basket
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Tip

If desired, brown the beef in a pan before slicing and plating up.

Adapted from Dani Valents' recipe from In the Mix 2.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.