English (UK)
English (UK)
Bavette roulade
Served with hazelnut filling.
Ingredients
800 g of bavette
180 g dried tomato
2 cloves of garlic
4 sprigs of curly parsley
70 g Whole Herb Oil Café de Paris
120 g hazelnuts
Extra needed: tie wire
Preparation
Preheat the oven to 180°C. Heat a pan and roast the hazelnuts until they are golden brown. Mix them coarsely with the dried tomatoes, garlic and chives.
Divide half of the Hela Kruidenolie Café de Paris and the hazelnut mixture over the inside of the meat.
Roll the beefsteak and spread the remaining Hela Kruidenolie Café de Paris over the beefsteak. Tie the beefsteak together with string.
Heat a pan with the olive oil and brown the beef around on all sides. Place the beef in the preheated oven until a core temperature of 49°C is reached.
Let the roast first rest for 10 minutes in aluminum foil before placing it in the refrigerator.,
