Rouleaux de boeuf aux épinards


  • 4 pieces of beef ribeye (Beaten)
For stuffing
  • juice of 1 lemon
  • 3 tablespoons of olive oil
  • Salt, pepper, nutmeg
  • Leaves spinach
Boil spinach leaves and drain. Finely chop after squeezing out the juice. Heat the olive oil in the pan, add the spinach, fry it and remove it from the stove. Season with salt, pepper and nutmeg.
Spread the entrecotes on the counter and season with salt and pepper. Divide the spinach and cheese into the meat and roll it up without letting it fall apart. Secure the ends with toothpicks so they don't open. Heat the olive oil in a pan and cook the rolls on high heat. Remove the rolls from the pan, slice and serve immediately.



 

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