Stuffed beef rolls in a honey,balsamic & red wine sauce
Stuffed beef rolls in a honey,balsamic & red wine sauce

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, stuffed beef rolls in a honey,balsamic & red wine sauce. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Stuffed beef rolls in a honey,balsamic & red wine sauce is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Stuffed beef rolls in a honey,balsamic & red wine sauce is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook stuffed beef rolls in a honey,balsamic & red wine sauce using 10 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Stuffed beef rolls in a honey,balsamic & red wine sauce:
  1. Take 8 to 10 boneless soft part of beef (preferably fillet)
  2. Make ready Packet fresh green beans
  3. Make ready Honey
  4. Take Balsamic vinegar
  5. Make ready Red wine (try pinotage)
  6. Get 1 sachet Knorr gravy
  7. Make ready To taste Steak and chops spice
  8. Get To taste Salt
  9. Make ready As needed Cooking oil
  10. Get As needed Boiling hot Water
Steps to make Stuffed beef rolls in a honey,balsamic & red wine sauce:
  1. In a baking tray, arrange the beef fillet, coat with oil, salt and spice. Line each piece with green beans and roll the meat (the rolled ends faced down. Try a toothpick to hold it together if you are struggling) bake in the oven on 180/200
  2. While the meat roasts, in a pot pour in half a cup of water and half of knorr gravy sachet and mix rapidly to avoid lumps. Place on the hot stove and pour in a few tablespoons of balsamic and red wine, along with a squeeze or two of honey (keep adjusting to balance desired taste). Allow to reduce on the heat until the mixture is thick.
  3. Pour half of the mixture into the meat at about 30 minutes. Return to the oven and as soon as the sauce starts absorbing into the meat, baste with a brush (the remaining mixture), repeat the steps about two to three times until the meat is tender, juicy and somewhat sticky.

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