Filled Butterfly Steaks with Pesto Core

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 6 steak (s) (butterfly steaks from pork)
  • 200 g cream cheese
  • 3 teaspoons balsamic vinegar
  • 1 teaspoon oregano
  • 6 slices ham, raw
  • 6 teaspoons pesto
  • 1 packet tomato (s), happened
  • 1 small Can / s tomato paste
  • 1 bell pepper (s), cut into strips
  • 1 clove garlic, pressed
  • salt and pepper
  • 1 teaspoon olive oil
  • sugar
  • 150 ml water
  • Fat for the baking dish
Filled Butterfly Steaks with Pesto Core
Filled Butterfly Steaks with Pesto Core

Instructions

  1. Salt and pepper the butterfly steaks. Mix the cream cheese with 1 teaspoon of the balsamic vinegar, oregano and a little salt. Distribute the mixture in equal parts on the inside of the butterfly steaks. Put a teaspoon of pesto on each slice of ham. Roll up the slices and place on the cream cheese mixture. Fold the butterfly steaks together, maybe with roulade rings or close them in another way.
  2. Heat the oil in a pan and fry the steaks briefly on both sides. Place in a greased baking dish.
  3. Dissolve the roast set in the pan with 150 ml of water. Add the tomato paste, the tomato sauce and the pepper strips. Add the squeezed garlic and the remaining balsamic vinegar. Season with salt, pepper, sugar and oregano. Pour the sauce over the steaks.
  4. Cook in a preheated oven at 180 ° C for about 25-30 minutes. The filling runs out of the steaks, which tastes very good.
  5. Rice and pasta go very well with it.

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