Grill & BBQ
BBQ beef roulade with Old Amsterdam, pesto, arugula & pine nuts
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Juicy beef roulade from the top round, filled with Old Amsterdam, green pesto, arugula and pine nuts. Seared all over, slowly roasted in the oven and beautifully pink inside – a BBQ dish with bold flavour and clear technique.
Timing
- Preparation: approx. 20 minutes
- Searing: approx. 8–10 minutes
- Oven time: approx. 45–60 minutes at 120 °C
- Resting: 10 minutes
- Total: approx. 85–100 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 555 kcal
- Protein
- ≈ 57.6 g
- Carbohydrates
- ≈ 0.5 g
- Fat
- ≈ 35.6 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 tbsp pine nuts · ≈ 30.0 g
- a little vegetable oil · ≈ 10 g
- approx. 900 g beef roulades from the top round (3 large pieces) · ≈ 900 g · Assumed quantity / reference product
- 150 g Old Amsterdam · ≈ 150 g · Assumed quantity / reference product
- 3 tbsp green pesto · ≈ 45 g
- 2 handfuls arugula · ≈ 30 g · Assumed quantity / reference product
Unspecified frying oil: 10 g assumed per recipe.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- approx. 900 g beef roulades from the top round (3 large pieces)
- 150 g Old Amsterdam
- 3 tbsp green pesto
- 2 handfuls arugula
- 2 tbsp pine nuts
- salt
- black pepper
- a little vegetable oil
Instructions
- Lay out three beef roulades slightly overlapping.
- Season with salt and pepper.
- Spread pesto thinly.
- Add Old Amsterdam.
- Distribute arugula and pine nuts.
- Roll up tightly.
- Tie with kitchen twine.
- Sear vigorously all over.
- Then roast at 120 °C conventional or fan until core temperature reaches 54–55 °C.
- Rest for 10 minutes.
- Remove the twine.
- Slice thickly and serve.
