Beef fillet Involtini

meat

main course

difficult

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 600g beef fillet slices
• 150 g fresh spinach
• 8 tablespoons Tomami #1
• 10 pitted kalamata olives
• 2 tablespoons pickled red pepper
• 150 g Feta
• mustard
• Salt
• Pepper
• butter for frying

INSTRUCTIONS

Flatten the beef fillet slices. Spread the slices with Tomami #1, then layer with spinach, olives, red peppers and feta cheese and roll them up. Season the involtini with salt and pepper on the outside and fasten with toothpicks or kitchen twine. Heat the butter in a frying pan and fry the fillets briefly on all sides, until they change colour. Put into an ovenproof dish and cover with aluminium foil; leave to rest in the oven for approx. 7 minutes at 80 degrees. To make the sauce, stir 3 tablespoons Tomami #1 with 1 teaspoon mustard. Cut the involtini open, and place on warmed plates. Serve with the sauce.

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