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Beef roulade with ricotta and mint
Beef roulade with ricotta and mint
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Elevate your dish with a vibrant ricotta stuffing.
Ingredients:
  • 8x 100g beef minute steaks
  • 80ml\t(1/3 cup) olive oil
  • 100g\tbutter
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 200g\tbutton mushrooms, halved
  • 200g\tSwiss brown mushrooms, halved
  • 300g\tgreen beans, trimmed
  • 160ml (2/3 cup) white wine
  • 180g (3/4 cup) firm ricotta, (see note) drained
  • 35g (1/3 cup) dried breadcrumbs
  • 40.00 ml finely grated parmesan
  • 62.50 ml mint leaves, finely chopped
  • 1 egg, lightly beaten
  • 1 lemon, zested
  • 1 clove garlic, crushed
Instructions:
  • Mix all the ingredients together in a bowl, and don't forget to season with salt and pepper for maximum flavor.
  • Gently flatten steaks to 5mm thickness using a meat mallet or rolling pin. Spread 2 tablespoons of stuffing evenly along one long edge of each steak and roll tightly. Secure both ends with a toothpick. Repeat the process with the rest of the stuffing and steaks.
  • In a large, heavy-based frying pan over medium-high heat, heat 2 tablespoons of oil and 50g of butter. Add the roulades and cook, turning frequently, for about 5 1/2 minutes until they are browned all over and nearly fully cooked. Turn off the heat and allow the roulades to rest.
  • In a large frying pan over high heat, combine the remaining 2 tablespoons of oil and 50g of butter. Sauté the onion and garlic until softened for about 3 minutes. Add mushrooms and beans, cook for another 3 minutes until mushrooms start to brown. Pour in the wine, reduce by half for about 5 minutes, then season to taste.
  • Plate the mushroom mixture evenly among each serving plate. Remove the toothpicks from the roulades, slice them in half, and place them on top of the mushroom mixture before serving.

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