Beef Roast with Bread Filling

Ingredients

• 4 day-old rolls
• 150 ml hot milk
• 0.5 onion
• 1 tbsp butter
• 1 tbsp chopped parsley
• 1 egg
• Salt
• ground pepper
• 800 g roast beef (whole piece)
• 3 tbsp Rapeseed oil
• 400 g cherry tomatoes

Instructions

1. 1.

   Dice the rolls coarsely. In a bowl pour over the hot milk and let soak for 20 minutes. Meanwhile, peel and finely dice the onion. Heat the butter in a pan and sauté the onion cubes until translucent. Add the parsley and spread the mixture over the soaked roll cubes. Beat with the egg to form a bread dough and season with salt and pepper.

2. 2.

   Preheat the oven to 180 °C fan‑forced. Make a horizontal deep cut on the side of the roast beef. Season inside and out with salt and pepper. Fill with the bread dough and tie into a roulade with kitchen twine. Heat the oil in a roasting pan and sear the roast all over until lightly browned. While this cooks, wash the cherry tomatoes. Add the tomatoes to the pan with the meat and bake for about 35 minutes, or until an instant-read thermometer reads 55–57 °C.