Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, stuffed beef rolls in a honey,balsamic & red wine sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Heat a small amount of oil in a pan and fry the steak rolls, starting with the seam side down when you do. The sauce is made from balsamic vinegar, brown sugar, beef stock, butter and shallots. You'll melt the butter first and lightly sauté the chopped shallots. Tender cuts of beef are rubbed down with olive oil, freshly ground black pepper and chopped rosemary, then stuffed with strips of sautéed bell peppers, onion, zucchini, and mushrooms.
Stuffed beef rolls in a honey,balsamic & red wine sauce is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Stuffed beef rolls in a honey,balsamic & red wine sauce is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook stuffed beef rolls in a honey,balsamic & red wine sauce using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed beef rolls in a honey,balsamic & red wine sauce:
- Make ready 8 to 10 boneless soft part of beef (preferably fillet)
- Take Packet fresh green beans
- Take Honey
- Get Balsamic vinegar
- Take Red wine (try pinotage)
- Get 1 sachet Knorr gravy
- Take To taste Steak and chops spice
- Take To taste Salt
- Prepare As needed Cooking oil
- Take As needed Boiling hot Water
The most uncomplicated steak dish you will ever make. Melt the ghee in a skillet placed over a medium heat. Add the balsamic vinegar, honey, beef stock, and season again with salt and pepper to taste. Bring to a boil, lower the heat, and simmer until the liquid is reduced by half.
Steps to make Stuffed beef rolls in a honey,balsamic & red wine sauce:
- In a baking tray, arrange the beef fillet, coat with oil, salt and spice. Line each piece with green beans and roll the meat (the rolled ends faced down. Try a toothpick to hold it together if you are struggling) bake in the oven on 180/200
- While the meat roasts, in a pot pour in half a cup of water and half of knorr gravy sachet and mix rapidly to avoid lumps. Place on the hot stove and pour in a few tablespoons of balsamic and red wine, along with a squeeze or two of honey (keep adjusting to balance desired taste). Allow to reduce on the heat until the mixture is thick.
- Pour half of the mixture into the meat at about 30 minutes. Return to the oven and as soon as the sauce starts absorbing into the meat, baste with a brush (the remaining mixture), repeat the steps about two to three times until the meat is tender, juicy and somewhat sticky.
Add the balsamic vinegar, honey, beef stock, and season again with salt and pepper to taste. Bring to a boil, lower the heat, and simmer until the liquid is reduced by half. Roll up and tuck in ends; secure with toothpicks. In the same skillet, cook steak rolls until browned. Combine water and bouillon; stir in chili sauce and vegetable mixture.
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