1 kg beef noix for roll
250 gr formaela cheese in 0,5 cm. bars
100 gr agaric mushrooms in slices
100 gr cow butter
2 tbsp fine chopped sage
½ tbsp thyme
1/4 cup dry white wine
1/4 cup lemon juice
1/2 cup orange juice
freshly ground pepper
1. Put half the butter in a nonstick pan and place over medium heat. When it’s hot add the mushrooms, sage, thyme and sauté them for 2′-3′. Deglaze with wine and add salt and freshly ground pepper. Continue cooking over low heat for another 1’. Allow mixture to cool.
2. Spread the meat on the bench and add salt and pepper. Create a layer of formaela, leaving 5cm. space between the slices and add the mushrooms. Roll the meat firmly and tie it with cooking string. Heat some butter in a nonstick pan and put in the beef roll until it has some color. Deglaze with the lemon and orange juice.
3. Put the beef roll in an oven bag and roast in preheated oven for about 40 minutes. Serve with oven roasted potatoes and green salad.