Men Barbecue

Serves 4

INGREDIENTS

600 g beef fillet, middle piece
1 bunch parsley
1 bunch oregano
200 g cooked white beans
200 g cooked red beans
250 g cooked broad beans, cut into pieces
200 g cooked beans Kenya
2 shallots, finely diced
1 clove garlic, finely grated
15 cherry tomatoes
6 tablespoons olive oil
2-3 tablespoons balsamic Bianco
1 teaspoon mustard
1 / 2 cup summer savory

PREPARATION

Rinse the herbs and shake dry leaves from the stems and chop finely. Beef cut lengthwise and pat flat. Sprinkle evenly with the herbs. Roll up the fillet into a roulade and tie with kitchen string. Meat with salt and pepper and brush with oil. Around meat directly on the hot grill over medium indirect heat Angrillen about 25 minutes grilling (possibly in the frying basket).

All cooked beans together in a bowl. Shallots and garlic along with the cherry tomatoes and 2 tablespoons olive oil in a pan, saute briefly. Sprinkle with balsamic vinegar and deglaze Bianco into the bowl with the beans.

Savory pluck from the stems and chop. Give together with the remaining olive oil and mustard to the beans, mix well and season the salad with salt and pepper. Several minutes can be drawn.

Beef let rest 5 minutes, cut into pieces and serve with the bean salad.

© by Johann Lafer

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