Nutrition Facts
4 servings
4
Recipe for Herb-Stuffed Rolled Beef Roast
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A recipe for roast taken from the book "Everything on Fire" by Coralie Ferreira. Photo credit: Aimery Chemin.
For the meat
1 800 g beef roast cut thick to be rolled, ask your butcher.
4 Rosemary
10 Thyme
For the filling
3 cloves Garlic
2 Shallot
salt
Pepper
Directions
1
Prepare the filling.
2
Peel, remove the germ, and chop the garlic and shallots.
3
Rinse, dry, and chop the herbs. Mix them with the minced garlic and shallots. Season the beef roast with salt and pepper and fill it with the herbs, roll it up, and tie it with string, inserting thyme and rosemary underneath the string. Season generously with salt and pepper.
4
Prepare the barbecue. When it is hot, place the beef roast on it and grill for 2 minutes on all sides. Cover and continue cooking for 15 minutes, turning the roast regularly.
5
Let the roast rest for 10 minutes under a sheet of aluminum foil before slicing.
6
To conclude, "All Fire All Flame" by Coralie Ferreira published by La Martinière. Photo credit: Aimery Chemin. 160 pages.
Ingredients
For the meat
1 800 g beef roast cut thick to be rolled, ask your butcher.
4 Rosemary
10 Thyme
For the filling
3 cloves Garlic
2 Shallot
salt
Pepper
Directions
Directions
1
Prepare the filling.
2
Peel, remove the germ, and chop the garlic and shallots.
3
Rinse, dry, and chop the herbs. Mix them with the minced garlic and shallots. Season the beef roast with salt and pepper and fill it with the herbs, roll it up, and tie it with string, inserting thyme and rosemary underneath the string. Season generously with salt and pepper.
4
Prepare the barbecue. When it is hot, place the beef roast on it and grill for 2 minutes on all sides. Cover and continue cooking for 15 minutes, turning the roast regularly.
5
Let the roast rest for 10 minutes under a sheet of aluminum foil before slicing.
6
To conclude, "All Fire All Flame" by Coralie Ferreira published by La Martinière. Photo credit: Aimery Chemin. 160 pages.
Notes
-
Allie
Good
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