Rouladen with Bell Peppers, Scallions and Bean Salad

Ingredients

• 8 beef roulades (about 120 g each, very thinly sliced)
• 4 red bell pepper halves
• 5 spring onions
• Salt
• freshly ground pepper
• olive oil
• butter
• 80 ml Marsala wine (semisecco)
• 300 g green beans
• 400 g cooked beans (canned or pre-cooked)
• extra virgin olive oil
• balsamic vinegar
• Salt
• freshly ground pepper
• 0.5 tsp cayenne pepper
• 1 tsp lemon zest (organic lemon)

Instructions

1. 1.

   Clean and wash the scallions, cut into 10 cm pieces. Wash the bell peppers, dry them and place under a hot oven grill. Turn repeatedly. When the skin blisters all over, remove the peppers and peel off the skin. Halve the peppers and deseed them. Flatten the halves on a wooden board.

2. 2.

   Place the meat on a work surface and flatten it. Season with salt and pepper. Place one bell pepper half on each piece of meat and press as flat as possible. Lay the scallion pieces across the center. Season again with salt and pepper, then roll the meat tightly from the short side and tie securely with kitchen twine.

3. 3.

   Heat 2 tbsp olive oil and 1 tbsp butter in a large pan and brown the roulades over medium heat on all sides. Add the Marsala wine, cover and simmer gently for 15 minutes.

4. 4.

   Meanwhile wash, trim and blanch the green beans in boiling salted water for 8-10 minutes. Drain well. Drain the cooked beans if necessary, then mix both bean varieties in a bowl. Season with salt, pepper, lemon zest, cayenne pepper, 2 tbsp balsamic vinegar and 3 tbsp good olive oil.

5. 5.

   Arrange the roulades on plates, drizzle with some pan sauce and serve with the bean salad.