Roast beef roulade with peanut butter (with frozen beans)

Name: Roast beef roulade with peanut butter (with frozen beans)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS salted peanuts; 100 g Shallots; 1 collar Spring onions; 8 thin slices of roast beef (approx. 75 g each; let the butcher cut them); 4 TABLESPOONS creamy peanut butter; 1/2 bunch Coriander; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml Vegetable broth (instant); 300 g frozen princess beans; 7-10 Tbsp wooden sticks

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS salted peanuts
100 g Shallots
1 collar Spring onions
8 thin slices of roast beef (approx. 75 g each; let the butcher cut them)
4 TABLESPOONS creamy peanut butter
1/2 bunch Coriander
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml Vegetable broth (instant)
300 g frozen princess beans
7-10 Tbsp wooden sticks

Directions

1
Coarsely chop the peanuts and roast them in a pan without fat until golden brown. Peel and halve the shallots. Clean and wash spring onions and cut into 10 cm wide pieces. Wash the coriander, dab dry and pluck the leaves from the stalks.
2
Spread each roulade with 1/2 tablespoon peanut butter. Place 1 piece of spring onion on each and roll up. Fix with wooden sticks. Cover some roulades with leaves. Heat clarified butter in a frying pan and fry the roulades in it for a short time.
3
Season with a little salt and pepper and add 200 ml vegetable stock. Bring to the boil, cover and stew for 8-10 minutes. Remove the roulades and keep warm. Add beans and shallots to the roast stock and simmer for 8-10 minutes.
4
In the meantime chop the remaining coriander finely. Arrange roulades and vegetables. Sprinkle with chopped peanuts and coriander.