The roll turns out to be fragrant, juicy, appetizing and beautiful in appearance - it will suit any festive gatherings at the table and will not leave anyone indifferent.
It is necessary
- - Fillet of beef - 1 kg;
- - Hard cheese - 200 g;
- - Red wine (any) - 100 g;
- - Onion tuber - 1 pc.;
- - Tomato juice - 400 ml;
- - Garlic - 2 cloves;
- - Eggs - 2 pcs.;
- - Chopped white bread rusks - 45 g;
- - Condiments and dry herbs: basil, parsley, salt, oregano, pepper (½ teaspoon each).
Instructions
Step 1
Peel the onion, cut into thin half rings, peel the garlic and pass through the garlic.
Step 2
In a deep bowl, mix the basil, oregano, parsley, chopped garlic, salt and crackers. Drive in both raw eggs, mix again. Add cheese, grated on a coarse grater, throw in the same place and mix again until smooth.
Step 3
Wash a piece of beef, put it on a board, cut off the edge of the meat to make a straight rectangular cut, and then cut the piece lengthwise, parallel to the fibers, but not completely, so that you end up with a long piece. Pepper and salt it over the entire surface, lay out the filling in an equal layer over the surface of the meat, retreating only 2 cm from one edge.
Step 4
Roll the beef piece into a roll, while doing this, you should make sure that the filling does not fall out and does not move. Tie the roll with a colorless thread.
Step 5
Put onion evenly in a pan, roll on top, seam down, pour wine and tomato juice there, cover with foil and send to an oven preheated to 180 degrees. Bake the roll for 2 hours, 20 minutes until ready to remove the foil to brown.
Step 6
You can serve the roll either whole or pre-cut into pieces (the main thing is not to forget, remove the thread before serving).
