Beef fillet roulades with apple-horseradish stuffing and beetroot salad

Name: Beef fillet roulades with apple-horseradish stuffing and beetroot salad
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 2 fresh beetroot ball (approx. 250 g); 1/2 bunch Chives; 2-3 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 1/4 (approx. 50 g) Apples; 75 g Fillet of beef; 1 TEASPOON Horseradish (glass); 1 TEASPOON Oil; 7-10 Tbsp Chives; 7-10 Tbsp Cling film; 7-10 Tbsp Wood skewer

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

2 fresh beetroot ball (approx. 250 g)
1/2 bunch Chives
2-3 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil
1/4 (approx. 50 g) Apples
75 g Fillet of beef
1 TEASPOON Horseradish (glass)
1 TEASPOON Oil
7-10 Tbsp Chives
7-10 Tbsp Cling film
7-10 Tbsp Wood skewer

Directions

1
Carefully wash beetroot without damaging the skin and roots. Boil in boiling water for about 35 minutes
2
Wash the chives, dab dry and cut into fine rolls. Mix vinegar and 2 tablespoons of water well. Season with salt, pepper and sugar. Add 1 1/2 tablespoons of oil drop by drop. Stir in chives. Drain beetroot and rinse with cold water. Clean the beetroot, remove the skin. Cut the beetroot into slices and mix well with the vinaigrette
3
Clean, wash and dice the apple. Place meat between 2 layers of foil and beat flatter. Season with salt and pepper. Spread the meat with horseradish. Sprinkle apple cubes on top, roll up and stick together with a wooden skewer. Heat 1/2 tbsp. oil in a small pan. Fry the rolls for 6-8 minutes while turning, remove and arrange on a plate with beetroot salad. Garnish with chives if necessary.