Roast-Beef Stuffed with Julienne Vegetables
Oh Well! If you want to make some good first impression, this recipe will win hearts. It is a year and a half ago that I made this recipe for some friends, it was the first time I had invited them for Lunch. After that I have cooked for them many other dishes, but they still talk about the one dish is engraved in their memories.
The recipe is simple but it has many parts and components. First is the tomato-rice, followed by the roast beef roulade, stuffed with delicious peppers and zucchini, later a garlic aioli and because it is always good, some toasted pine nuts. Now, you may understand why this recipe is unforgettable.
This is actually a super bonus recipe. Three recipes in one; are you ready to embark on this beautiful palate tour? Here we go!
This recipe yields 6 individual portions.
Ingredients:
3 cups of Jazmin rice (rinsed and drained)
1 cup of tomatoes (peeled and mashed)
½ cup of beef broth (low sodium)
5 cups of water
1 yellow onion (chopped)
4 tablespoon of olive oil (for sautéing)
900 gr. of roast beef (sliced deli-type)
1 big red bell pepper (julienned)
1 big yellow pepper (julienned)
1 large green zucchini (julienned)
1 yellow zucchini (julienned)
2 tablespoons of balsamic vinegar
5 garlic cloves (roasted and mashed)
½ cup of mayonnaise
1/8 cup of Dijon mustard
1 tablespoon of lemon juice
1 tablespoon of lemon zest
½ cup of Greek yogurt
1 tablespoon of dry dill
½ cup of toasted pine nuts
Salt and Pepper
Tooth picks to secure roulade or cooking strings
Directions:
1. In a pan, sauté in the olive oil: onion and tomatoes, once cooked (approx. 15 minutes) add the rice and sauté for 5 minutes. Add the beef broth and water, bring to a boil and let it steam.
2. In a shallow sauté-pan: the peppers and zucchinis should be cooked in the olive oil for 10 minutes. Season with salt and pepper, then add balsamic, stir and turn the heat off.
3. To build the roulade, in each slice of roast beef, fill in with the cooked peppers and zucchinis, filled them enough to make sure that when you can roll them the ends overlap, secure with a tooth pick or cooking string. Then cook in a shallow sauté-pan just to sear all sides.
4. To build the aioli, mix in: garlic, mayonnaise, mustard, lemon juice and zest, yogurt, and dill.
In a serving plate lay in layers: rice, the roulades, cover with the aioli top with pine nuts. Serve warm.
Tips:
1. If you want to omit the beef broth you can substitute with water.
2. I like vegetables to be crunchy, if you don’t, cook them till less raw (approximately 15 minutes).
3. Following the direction in the same order will ensure less time cooking, more time enjoying. Preparing, chopping, washing are chef's best kept secret.
Enjoy!
