Sirloin rolls with squash pickle

Sirloin rolls with squash pickle

Total: 1 hr | Active: 30 Min.
Nutritional value / people: 363 kcal
, Fat: 10 g
, Carbohydrate: 13 g
, Protein: 31 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Squash pickle

2 dl water
1 dl white wine vinegar
1 cinnamon stick
1 red chilli, halved, deseeded
1 tbsp Dukkah (spice mix)
1 tsp sugar
½ tsp salt
200 g squash (e.g. Hokkaido), cut into approx. 1 cm cubes

Polenta slices

2 ½ dl beef bouillon
50 g medium-fine polenta (Fine Food semolina with truffles)
½ tbsp clarified butter
150 g Mozzarellas di bufala (buffalo mozzarella), cut into 8 slices

Meat rolls

2 beef entrecôtes (e.g. Fine Food Limousin sirloin, each approx. 220 g), fatty layer removed
¼ tsp salt
a little pepper
1 tbsp clarified butter
salt to taste (e.g. Fine Food Murray River Salt Flakes)
Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Squash pickle

Bring the water and vinegar to the boil along with all the other ingredients up to and including the sugar, season with salt. Add the squash, continue to cook for approx. 2 mins., leave to cool in the liquid.

Polenta slices

Bring the stock to the boil in a pan. Stir in the polenta, simmer for approx. 30 mins. over a low heat, stirring occasionally to form a thick paste. Spread the polenta approx. 2 cm thick in a square tin (approx. 2 l), leave to cool. Cut the polenta into 8 rectangles. Heat the clarified butter in a non-stick frying pan. Fry the polenta slices in batches for approx. 3 mins. on each side. Top with the mozzarella.

Meat rolls

Halve the meat crosswise and then lengthwise. Place the pieces of meat between cling film and pound flat using the base of a pan, season both sides. Arrange the polenta slices on the pieces of meat, roll up tightly.

Heat the clarified butter in a non-stick frying pan. Fry the meat rolls for approx. 5 mins. all over, season with salt. Serve with the squash pickle.

Good to know
Note: Dukkah is an African/Egyptian blend of nuts and spices.
Serve with: truffles butter

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!