4 steaks (about 500 grams)
1 bell pepper
200 gr carrots
Splash of balsamic vinegar
Butter for baking
2 cloves garlic, finely chopped
Pepper and salt
Wash the vegetables and cut into thin sticks or strips. Cut the zucchini strips and possibly those of the carrot in half lengthwise once or twice. Heat a little butter in a pan and fry the garlic. Add the bell pepper and carrot and fry for 5 minutes. Then add the zucchini and fry for another 5 minutes. Season the vegetables with salt and pepper. Check whether the vegetables are no longer too hard and remove the vegetables from the pan.
Place a piece of cling film on a steak and flatten with, for example, a rolling pin. Cut the steaks in half lengthwise to create 2 long strips (you can also leave them whole and make larger packages). Place some vegetables in the front of the steak and roll up. Secure the rolls with a toothpick.
Heat the pan (same as the vegetables) and add some new butter and fry the rolls all over. Bake for about 5 minutes, turning regularly. If you like rosé, you bake them a little shorter and for well-done a little longer (also depending on the thickness of the steak). Do not overcook them or they may become tough. Remove them from the pan and wrap them in aluminum foil so that the juices of the meat can be distributed better and it stays nice and tender. Chop the shallot very finely and fry in the cooking fat from the meat. Deglaze with a dash of balsamic vinegar and a dash of water. Bring the liquid to a boil and stir the sticks. Remove the beef rolls from the foil and serve with the balsamic gravy once it’s done.
Delicious with potatoes or mashed potatoes.
Source: Leukerecepten by leukerecepten-nl.
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