Beef Roll with Mushroom Filling

1. 1 Vealpack 500 g ≈ $12.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 250 g
2. 2 Button mushrooms≈ $7.50 per kg 75 g
3. 3 Onions≈ $1.60 per kg 25 g
4. 4 Parsleypack 50 g ≈ $1.50 5 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Hard cheesepack 200 g ≈ $2.70 15 g
7. 7 Sunflower oil 15 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g
10. 10 Herbes de Provence 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the beef tenderloin in half lengthwise and open like a book. Remove any silver skin and fat, pound both sides until thin, season generously with salt, black pepper, and minced garlic⁵. Let marinate for 15 minutes.

2. Finely chop the mushrooms and onions³, then sauté in 1 tablespoon oil for 8 minutes until all moisture evaporates. Let cool.

3. Trim the beef evenly. Spread the mushroom-onion³ mix, chopped parsley⁴, and grated cheese over the center, leaving the edges bare.

4. Fold the long sides inward over the filling, then roll tightly into a log. Brush with mixed dried herbs and secure with kitchen twine.

5. Heat the remaining oil in a pan and sear the roll on all sides for 2–3 minutes until golden brown.

6. Pour in 100 ml hot water, cover, and simmer on low heat for 45 minutes, flipping every 15 minutes, until the meat is tender.

7. Remove from heat and let rest for 10 minutes. Remove the twine and slice into 1.5–2 cm thick pieces.