How to Prepare Ultimate Stuffed beef rolls in a honey,balsamic & red wine sauce

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, stuffed beef rolls in a honey,balsamic & red wine sauce. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Stuffed beef rolls in a honey,balsamic & red wine sauce is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Stuffed beef rolls in a honey,balsamic & red wine sauce is something which I have loved my whole life.

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

The ingredients needed to make Stuffed beef rolls in a honey,balsamic & red wine sauce:

1. Prepare 8 to 10 boneless soft part of beef (preferably fillet)
2. Make ready Packet fresh green beans
3. Take Honey
4. Get Balsamic vinegar
5. Make ready Red wine (try pinotage)
6. Make ready 1 sachet Knorr gravy
7. Prepare To taste Steak and chops spice
8. Make ready To taste Salt
9. Take As needed Cooking oil
10. Prepare As needed Boiling hot Water

Instructions 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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