5 tablespoons extra virgin olive oil
8 ounces of mushroom cream, finely chopped
1 cup finely chopped red onion
1/2 cup finely chopped paprika
4 cloves garlic, minced
1 tablespoon chopped fresh oregano
3/4 cup chopped fresh basil
1 tablespoon almond flour
1 teaspoon grated lemon peel
1 teaspoon salt
1 kg of green beans, pruned
1/2 teaspoon red pepper flakes
1 beef fillet or round steak (1 1/4 to 1 1/2 pounds)
2 tablespoons tomato paste compatible with Whole30
1 cup beef bone broth
HEAT the oven to 400 ° F.
HEAT 1 tablespoon olive oil in a large skillet over medium heat.
ADD the mushrooms and cook, stirring occasionally, until lightly browned, about 3 minutes.
ADD 1/2 cup onion and pepper.
COOK, stirring occasionally, until onions are soft, 3 minutes.
ADD half of the garlic and oregano.
COOK, stir, for another 1 minute.
Remove from the heat and stir in 1/2 cup basil, almond flour, lemon zest and 1/2 teaspoon salt.
TRANSFER the mushroom mixture into a bowl and allow to cool slightly.
Rinse and dry the pan.
CUT off the excess fat from the edges of the steak.
PLACE the steak on a work surface.
With the serrated edge of a meat hammer, FILL the steak about 1/4 inch thick.
SPREAD the mushroom mixture onto the steak to the nearest 1/2 inch from the edges.
Starting on the long side, roll up the meat and tie it with 100% cotton kitchen thread.
In a medium bowl, TAKE the green beans, 2 tablespoons butter, the remaining garlic and the remaining 1/2 teaspoon salt and toss.
SPREAD the beans evenly over a large baking sheet. Bake for 18 to 20 minutes, until the beans are slightly red and tender.
In the same pan, HEAT the remaining 2 tablespoons of olive oil over medium heat.
FISH the meat in hot oil and cook, turning from time to time, for even frying on all sides.
Remove the meat from the pan.
ADD the remaining 1/2 cup of onion to the pan.
COOK, stirring until soft, about 5 minutes
STIR in the tomato puree, then stir in the broth.
BRING the broth to a boil.
RETURN the meat in the pan and spoon some of the sauce over the meat.
COVER and reduce heat to medium-low.
SIMMER gently, turning once until the internal temperature of the rolls is 160 ° F, 8 to 10 minutes.
SPRAY with the remaining 1/4 cup basil.
Transfer the roll to a cutting board and let it rest for 5 to 10 minutes.
EXTEND the string and cut into 1/2 inch thick slices.
SERVE the meat and sauce with green beans.