Beef And Pesto Roulade With Savory Bread Pudding

Name: Beef And Pesto Roulade With Savory Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup blanched almonds; 1 bunch flat-leaf parsley, 3 sprigs finely chopped, some reserved for garnish; 1 bunch basil; 1/4 cup Parmesan cheese, grated; 1 clove garlic, peeled; 5-6 tbsp olive oil; 4 pieces flank steak (about 8-10 oz each) pounded to 1/4 inch thick; 8 oz celery, cut into 3-4 inch thin sticks; 4 None wooden skewers; 4-5 tbsp oil; 3 None small onions, peeled and 2 cut into strips, 1 finely diced; 1 2/3 cup carrots, peeled and sliced; 1 tbsp tomato paste; 3 cup vegetable stock; 2 cup red wine; 5 None day-old bread rolls, cut into small cubes; 1 1/4 cup milk; 3 None eggs; 1-2 tsp all purpose flour

Servings: persons

1/4 cup blanched almonds
1 bunch flat-leaf parsley, 3 sprigs finely chopped, some reserved for garnish
1 bunch basil
1/4 cup Parmesan cheese, grated
1 clove garlic, peeled
5-6 tbsp olive oil
4 pieces flank steak (about 8-10 oz each) pounded to 1/4 inch thick
8 oz celery, cut into 3-4 inch thin sticks
4 None wooden skewers
4-5 tbsp oil
3 None small onions, peeled and 2 cut into strips, 1 finely diced
1 2/3 cup carrots, peeled and sliced
1 tbsp tomato paste
3 cup vegetable stock
2 cup red wine
5 None day-old bread rolls, cut into small cubes
1 1/4 cup milk
3 None eggs
1-2 tsp all purpose flour

1
To make the pesto, puree the almonds, herbs, parmesan cheese, garlic, and olive oil in a food processor. Season with salt and pepper to taste.
2
Spread a think layer of pesto onto the pounded steak pieces, leaving a 1/2 inch margin along one of the short sides of each. Divide half of the celery sticks between the roulades. Roll them up tightly and fix each one with a skewer.
3
Heat 2 tbsp of oil in a Dutch oven and vigorously sear the roulades for 8 minutes, turning several times. Remove the roulades and saute the onion strips, carrots, and remaining celery in the hot fat. Stir in the tomato paste and sweat the vegetables for a few minutes. Pour in the stock and red wine and return the roulades to the pan. Cover, and simmer over a low heat for 1 3/4 hours.
4
To make the bread pudding, combine the bread cubes and the milk in a large bowl and soak for about 5 minutes. Heat 1 tbsp of oil and saute the diced onion for about 4 minutes. Mix the onions, eggs, and chopped parsley into the bread mixture and season with salt and pepper, knead well. With moistened hands, make 6-8 round, flattish biscuits. Heat 1-2 tbsp of oil in a large nonstick pan and cook the puddings for about 8 minutes, turning as necessary.
5
Take the roulades out of the sauce and keep warm. Mix the flour with 2 tbsp of water until smooth and add it to the sauce to thicken it. Simmer the sauce for another 8-10 minutes and season to taste.
6
Serve the roulades, sauce, and bread puddings on plates, garnished with chopped parsley.

2691

kcal

Calories

260

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup blanched almonds, 1 bunch flat-leaf parsley, 3 sprigs finely chopped, some reserved for garnish, 1 bunch basil, 1/4 cup Parmesan cheese, grated, and more.

Yes, Beef And Pesto Roulade With Savory Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!