Beef and Veal Fillet Roll with Spring Onions

Ingredients

• 3 rolls (old-fashioned)
• 75 ml milk (lukewarm)
• 1 Carrot
• 1 Garlic clove
• 0.5 bunch Parsley
• 1 Spring onion
• 1 small parsley root
• 2 tbsp butter
• 1 egg
• Salt
• pepper (ground)
• 500 g beef fillet (trimmed)
• 300 g veal fillet (trimmed)
• 2 tbsp clarified butter
• 2 bundles spring onions
• Salt
• 2 tbsp butter
• pepper (ground)

Instructions

1. 1.

   Remove the crusts from the rolls and soak them in milk. Wash, peel, and dice the carrot finely. Peel and mince the garlic. Wash parsley, shake dry, and finely chop the leaves. Wash the spring onion and slice into thin rings. Peel and dice the parsley root very small. Sauté the prepared vegetables in 1 tbsp butter until colorless. Drain the rolls, mix with egg and sautéed vegetables, season with salt and pepper.

2. 2.

   Preheat the oven to 180°C (350°F) fan or conventional heat.

3. 3.

   Pat the beef and veal fillets dry. Slice the beef fillet lengthwise into a roll about 1.5 cm thick and lay flat. Cut the veal fillet lengthwise and open it similarly. Spread about two-thirds of the filling on the beef, place the veal in the middle, spread remaining filling over it. Roll up and tie with kitchen twine. Season all sides with salt and pepper, then brown all around in hot clarified butter.

4. 4.

   Bake on a rack (with a fat pan underneath) for 25–35 minutes until pink inside. Let rest 3–5 minutes in turned-off oven.

5. 5.

   Meanwhile wash, trim, halve the spring onions and blanch for 3–4 minutes in salted water. Drain and toss in hot butter, season with salt and pepper.

6. 6.

   Slice the roll into rounds (remove twine) and serve on a bed of the prepared spring onions.

7. 7.

   Serve with herb butter if desired.