Ingredients
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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
Filling
To prepare the meat for the oven
Gravy
How it's done
Filling
Heat the oil in a frying pan. Sauté the shallots for approx. 5 mins. Add the apples and rosemary, cook for approx. 8 mins. Mix in the breadcrumbs, leave the filling to cool.
To prepare the meat for the oven
Season the meat, spread the filling on the inside of the meat. Tightly roll up the meat, top with the rosemary. Place the kitchen twine underneath the meat, tie the ends over the top of the meat. Heat the clarified butter in a frying pan. Brown the meat over a medium heat for approx. 8 mins. all over, transfer to a roasting tin. Pour the wine, apple juice and mustard into the same pan, bring to the boil, pour over the meat.
To roast in the oven
Roast for approx. 1 hr. in the lower half of an oven preheated to 180°C. Spoon the cooking juices over the meat from time to time. Remove the meat, cover and leave to rest for approx. 10 mins.
Gravy
Pour the cooking juices into a small pan, bring to the boil. Stir in the single cream, season. Remove the kitchen twine, carve the meat, serve with the gravy.
| Serve with: | Mashed potatoes or fried potatoes |
|---|
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