Description
A savory and elegant Chestnut-Stuffed Roast Beef Roll combining tender beef with a flavorful chestnut and herb stuffing, baked to perfection for a hearty meal perfect for gatherings.
Ingredients
Scale
Main Ingredients
- 1 beef roast (about 2 to 3 pounds)
- 200 grams chestnuts, cooked and chopped
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 teaspoon rosemary, chopped
- 1 cup breadcrumbs
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) to prepare for roasting the stuffed beef roll.
- Sauté aromatics: Heat olive oil in a skillet over medium heat and cook the finely chopped onions and minced garlic until they become translucent and fragrant, about 5 minutes.
- Prepare stuffing: In a mixing bowl, combine the cooked and chopped chestnuts with the sautéed onions and garlic, fresh thyme, chopped rosemary, breadcrumbs, and the beaten egg. Season the mixture with salt and pepper, mixing thoroughly to combine.
- Assemble the beef roll: Lay the beef roast flat on a clean surface. Evenly spread the chestnut stuffing mixture all over the surface of the beef.
- Roll and secure: Carefully roll up the beef tightly around the stuffing and tie it securely with kitchen twine to hold its shape during cooking.
- Bake: Place the rolled beef in a roasting pan and put it in the preheated oven. Roast for approximately 1.5 hours or until the beef reaches your desired level of doneness.
- Rest and serve: Remove the roast from the oven and allow it to rest for 10-15 minutes before slicing. This helps retain the juices and makes for easier slicing.
Notes
- Make sure the beef roast is uniform in thickness for even cooking.
- Use fresh herbs for the best flavor, but dried can be substituted if needed (use half the amount).
- Allowing the roast to rest is crucial to preserve tenderness and juiciness.
- Kitchen twine can be removed before serving for a cleaner presentation.
- To check doneness, use a meat thermometer: 135°F for medium rare, 145°F for medium.
