Beef Tenderloin Roll Recipe

Take the beef tenderloin, wash, dry and cut along the entire length so that you do not cut the meat all the way through. Unfold it like a book and tax it well, so that you get one plate of whole meat. Leave to room temperature and prepare the filling.

Finely chop the onion and sauté it in olive oil, add salt, pepper, 2 pinches of flour, sauté slightly, and then add the minced garlic. Pour in the milk and boil until thickened, stirring constantly. Turn off the heat. Finely grate the mozzarella, as well as finely chop the dill, add everything to the thickened milk mass and mix.

Preheat the oven to 205°. Season the meat with salt and pepper to taste, spread the filling evenly, roll it into a roll and tie it with culinary thread. Melt the butter, stir in the minced garlic, spread the roll well and put it in the oven for half an hour at 205°. After that, take out the roll, brush with mustard, sprinkle with sesame seeds and put it back in the oven for another 10-15 minutes, until browned. The roll is ready.