The first time I made this roll from veal tenderloin was for a Sunday lunch, after receiving some fir branches from a family member. I wanted to try something different, so I followed the steps for this recipe that seems labor-intensive, but it doesn't have complicated steps, just requires patience. The only special thing is that the roll marinates for several days, but this step really changes the texture and final taste.
Quick Info
Total time: 7-9 days (including refrigeration marination)
Effective working time: 40-50 minutes
Baking time: 1 hour – 1 hour and 10 minutes
Servings: 6-8 slices (depending on slicing)
Difficulty: medium, but with simple steps
Recipe type: main course, suitable for holidays or special meals
Ingredients
For the meat:
600 g veal tenderloin
1 teaspoon salt
1 teaspoon sugar
1 teaspoon sweet paprika
400 ml sweet white wine
For the filling:
150 g green peas (Bonduelle or similar)
250 g grated cheese
100 g peeled carrot
1 small egg
1 teaspoon herbs de Provence
15 g puffed quinoa (optional)
1 teaspoon salt
1 teaspoon pepper
Others:
fresh fir branches (washed very well)
plastic wrap
aluminum foil
Preparation method
1. Prepare the meat for marination. Mix the salt, sugar, and paprika, then rub the veal tenderloin well on all sides with this mixture. Place it in a dish, cover, and refrigerate for 24 hours.
2. After a day, take the dish out of the refrigerator and pour the white wine over the meat, covering the tenderloin. Place plastic wrap over the dish and refrigerate again for 5-7 days. The meat must stay completely submerged in wine during this time.
3. Remove the tenderloin from the wine and pat it dry with paper to remove surface moisture. Slice it lengthwise, taking care to obtain a piece as thin and wide as possible, suitable for rolling. If necessary, trim the sides and open it like a book.
4. Place the meat between two sheets of plastic wrap and pound it with a meat mallet until it is thinner and as even as possible. It’s good to insist a bit to tenderize it.
5. Slice the peeled carrot into thin strips, then blanch it in boiling water for 5 minutes. Drain and set aside.
6. In a bowl, mix the grated cheese with the herbs de Provence, salt, and pepper.
7. On the surface of the meat, spread one-third of the cheese mixture.
8. Place the blanched carrot strips on top of the cheese layer.
9. Beat the egg separately and incorporate the well-drained peas, puffed quinoa (if using), and another third of the cheese. Place this mixture over the carrots. Sprinkle the remaining cheese on top.
10. Roll the meat tightly lengthwise so that the filling remains compact inside. Tie the roll securely with kitchen twine.
11. Wrap the roll completely in fresh fir branches, arranged to cover the entire surface. Tie again with twine to prevent it from unraveling during baking.
12. Place the roll in a baking dish on a rack (you can also use a simple metal stand). Pour water into the dish so that it is below the level of the rack. Cover everything with aluminum foil.
13. Bake in a preheated oven at 190°C for 60-70 minutes. Depending on the oven, check to ensure it doesn’t dry out.
14. Remove the dish, let the roll cool completely. Only then remove the fir branches. The roll is placed in the refrigerator and sliced cold for a clean appearance.
Why I make this recipe often
I prepare this roll especially when I find good tenderloin or have the opportunity to get fresh fir. I like that it keeps well in the refrigerator for a few days, and I can prepare it in advance for events. The slices look good on a platter, and the taste is balanced.
Tips and variations
Tips
- Fir branches should be collected only from unpolluted areas, away from traffic or other pollution sources. Wash them well with cold water before use.
- You can use classic kitchen twine for tying. It’s safer than clips or other alternatives.
- Allow the roll to cool completely before slicing; otherwise, it will fall apart and the filling will ooze out.
Substitutions
- If you can’t find puffed quinoa, simply omit it. The filling will turn out just as well.
- You can use another type of grated cheese, but it’s important that it’s not too soft.
- Sweet white wine can be replaced with semi-sweet white wine, but do not use dry wine.
Variations
- Instead of carrot, you can try thin strips of bell pepper if you prefer a different flavor.
- I have sometimes tried a mix of peas and corn kernels for an extra splash of color.
Serving ideas
- Slice thinly and place on a platter alongside other cold appetizers.
- It also works as a main course, alongside boiled potatoes or sautéed vegetables.
Frequently asked questions
1. Can I use another meat instead of veal tenderloin?
The roll turns out best with tenderloin because it is tender and can easily be opened for rolling. You can try with veal shoulder, but the texture will not be the same.
2. If I don’t have fir branches, can I still make the recipe?
You can bake the roll without fir, but the unique aroma will be lost. There is no identical substitute for this step.
3. How long does the roll last in the refrigerator?
It keeps for 3-4 days in the refrigerator, well-wrapped in plastic wrap.
4. Can the roll be frozen?
I do not recommend freezing, as the texture of the meat and filling visibly changes after thawing.
5. Can I smoke it after baking?
If you have the opportunity, lightly smoking after baking adds an extra flavor, but it’s not mandatory.
Nutritional values (estimate)
For a 100 g serving: approximately 200-220 kcal. Proteins: 18-20 g, fats: 10-12 g, carbohydrates: 6-8 g. Values are indicative and depend greatly on the type of cheese used and the proportion of meat.
Storage and reheating
The roll keeps in the refrigerator for 3-4 days, well-wrapped. I do not recommend reheating – it is served cold to avoid becoming soggy or falling apart when hot. If there are leftover slices, they can be placed on platters or used for cold sandwiches.
Quick Info
Total time: 7-9 days (including refrigeration marination)
Effective working time: 40-50 minutes
Baking time: 1 hour – 1 hour and 10 minutes
Servings: 6-8 slices (depending on slicing)
Difficulty: medium, but with simple steps
Recipe type: main course, suitable for holidays or special meals
Ingredients
For the meat:
600 g veal tenderloin
1 teaspoon salt
1 teaspoon sugar
1 teaspoon sweet paprika
400 ml sweet white wine
For the filling:
150 g green peas (Bonduelle or similar)
250 g grated cheese
100 g peeled carrot
1 small egg
1 teaspoon herbs de Provence
15 g puffed quinoa (optional)
1 teaspoon salt
1 teaspoon pepper
Others:
fresh fir branches (washed very well)
plastic wrap
aluminum foil
Preparation method
1. Prepare the meat for marination. Mix the salt, sugar, and paprika, then rub the veal tenderloin well on all sides with this mixture. Place it in a dish, cover, and refrigerate for 24 hours.
2. After a day, take the dish out of the refrigerator and pour the white wine over the meat, covering the tenderloin. Place plastic wrap over the dish and refrigerate again for 5-7 days. The meat must stay completely submerged in wine during this time.
3. Remove the tenderloin from the wine and pat it dry with paper to remove surface moisture. Slice it lengthwise, taking care to obtain a piece as thin and wide as possible, suitable for rolling. If necessary, trim the sides and open it like a book.
4. Place the meat between two sheets of plastic wrap and pound it with a meat mallet until it is thinner and as even as possible. It’s good to insist a bit to tenderize it.
5. Slice the peeled carrot into thin strips, then blanch it in boiling water for 5 minutes. Drain and set aside.
6. In a bowl, mix the grated cheese with the herbs de Provence, salt, and pepper.
7. On the surface of the meat, spread one-third of the cheese mixture.
8. Place the blanched carrot strips on top of the cheese layer.
9. Beat the egg separately and incorporate the well-drained peas, puffed quinoa (if using), and another third of the cheese. Place this mixture over the carrots. Sprinkle the remaining cheese on top.
10. Roll the meat tightly lengthwise so that the filling remains compact inside. Tie the roll securely with kitchen twine.
11. Wrap the roll completely in fresh fir branches, arranged to cover the entire surface. Tie again with twine to prevent it from unraveling during baking.
12. Place the roll in a baking dish on a rack (you can also use a simple metal stand). Pour water into the dish so that it is below the level of the rack. Cover everything with aluminum foil.
13. Bake in a preheated oven at 190°C for 60-70 minutes. Depending on the oven, check to ensure it doesn’t dry out.
14. Remove the dish, let the roll cool completely. Only then remove the fir branches. The roll is placed in the refrigerator and sliced cold for a clean appearance.
Why I make this recipe often
I prepare this roll especially when I find good tenderloin or have the opportunity to get fresh fir. I like that it keeps well in the refrigerator for a few days, and I can prepare it in advance for events. The slices look good on a platter, and the taste is balanced.
Tips and variations
Tips
- Fir branches should be collected only from unpolluted areas, away from traffic or other pollution sources. Wash them well with cold water before use.
- You can use classic kitchen twine for tying. It’s safer than clips or other alternatives.
- Allow the roll to cool completely before slicing; otherwise, it will fall apart and the filling will ooze out.
Substitutions
- If you can’t find puffed quinoa, simply omit it. The filling will turn out just as well.
- You can use another type of grated cheese, but it’s important that it’s not too soft.
- Sweet white wine can be replaced with semi-sweet white wine, but do not use dry wine.
Variations
- Instead of carrot, you can try thin strips of bell pepper if you prefer a different flavor.
- I have sometimes tried a mix of peas and corn kernels for an extra splash of color.
Serving ideas
- Slice thinly and place on a platter alongside other cold appetizers.
- It also works as a main course, alongside boiled potatoes or sautéed vegetables.
Frequently asked questions
1. Can I use another meat instead of veal tenderloin?
The roll turns out best with tenderloin because it is tender and can easily be opened for rolling. You can try with veal shoulder, but the texture will not be the same.
2. If I don’t have fir branches, can I still make the recipe?
You can bake the roll without fir, but the unique aroma will be lost. There is no identical substitute for this step.
3. How long does the roll last in the refrigerator?
It keeps for 3-4 days in the refrigerator, well-wrapped in plastic wrap.
4. Can the roll be frozen?
I do not recommend freezing, as the texture of the meat and filling visibly changes after thawing.
5. Can I smoke it after baking?
If you have the opportunity, lightly smoking after baking adds an extra flavor, but it’s not mandatory.
Nutritional values (estimate)
For a 100 g serving: approximately 200-220 kcal. Proteins: 18-20 g, fats: 10-12 g, carbohydrates: 6-8 g. Values are indicative and depend greatly on the type of cheese used and the proportion of meat.
Storage and reheating
The roll keeps in the refrigerator for 3-4 days, well-wrapped. I do not recommend reheating – it is served cold to avoid becoming soggy or falling apart when hot. If there are leftover slices, they can be placed on platters or used for cold sandwiches.