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Day 14
May 01, 2025
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Preparation time: 60 Minutes
1.
The tenderloin should be cut in half, spread out and gently beaten with a mallet. Season the meat with salt, pepper and Provencal herbs. Chop the pickled cucumber into small cubes. Chop the onion into small cubes as well.
2.
Heat the pan well. Drop a little olive oil and fry the onion immediately. After a while, add the pickled cucumber and a little (to taste, less than a teaspoon) of tomato puree and mix everything.
3.
The center should now be lightly spread with mustard and the filling (from onion and cucumber) should be transferred to the meat. Roll up the roll and tie it with string.
4.
Heat the pan well. Drench it with a little olive oil and immediately fry the rolls on both sides for about 3-5 minutes on each side. There are several ways to bake the rolls until they are done: 1 Pour a glass of water into the pan with the roll, reduce the heat to minimum and gently bake the roll for 50 minutes covered. 2 Heat a saucepan in the oven, pour a glass of water into the saucepan and bake the rolls in the oven for 45 minutes at 180 degrees. 3 Preheat the oven. Place the rolls in a bag, add 100ml of water and bake for 45 minutes at 180 degrees.
5.
In the meantime, cook the groats according to the recipe on the package.
6.
Slice the field/greenhouse cucumber. Mix with yogurt. Season with salt and pepper. |
| Calcium |
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| Carbohydrate |
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| Copper |
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| Fat |
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| Fatty monounsaturated |
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| Fatty polyunsaturated |
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| Fatty saturated |
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| Fiber |
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| Iron |
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| Magnesium |
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| Manganese |
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| Phosphorus |
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| Potassium |
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| Protein |
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| Salt |
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| Selenium |
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| Sodium |
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| Sucrose |
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| Vitamin A |
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| Vitamin B1 (Thiamin) |
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| Vitamin B12 (Cobalamin) |
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| Vitamin B2 (Riboflavin) |
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| Vitamin B3 (Niacin) |
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| Vitamin B5 (Pantothenic acid) |
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| Vitamin B6 (Pyridoxine) |
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| Vitamin B9 (Folate) |
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| Vitamin C (Ascorbic acid) |
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| Vitamin E |
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| Vitamin K |
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| Zinc |
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