Stuffed Beef Round in Goldenberry-Panela Sauce with Yam Mash and Warm Green Bean Salad

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F.

2. 2

   Lay the beef eye round flat on a board. Season both sides with half of the salt, the pepper, and the cumin.

3. 3

   In a bowl, mix the spinach, carrot, fresh cheese, and half of the chopped garlic. Spread the filling over the meat, roll it up tightly, and tie with kitchen twine.

4. 4

   Heat 2 tablespoons of vegetable oil in a large oven-safe pot or skillet over medium-high heat. Sear the beef roll on all sides for 6 to 8 minutes until well browned. Remove it briefly.

5. 5

   In the same pot, add the scallions and the remaining garlic. Cook for 2 minutes. Add 150 g (about 5.3 oz) of the goldenberries, the grated panela, and the beef stock. Cook for 3 minutes, scraping the bottom to release the browned bits.

6. 6

   Return the meat to the pot, cover, and transfer to the oven at 190 °C / 375 °F for 55 minutes, or until tender and cooked to your preferred doneness.

7. 7

   Meanwhile, place the yam in a pot with enough water and a pinch of salt. Cook over medium heat for 25 to 30 minutes until very soft. Drain, add the butter and warm milk, and mash until creamy. Adjust salt to taste.

8. 8

   Cook the green beans in boiling water with a pinch of salt for 4 to 5 minutes. Drain and transfer them to a skillet with the remaining 1 tablespoon of vegetable oil. Add the red onion and sauté for 2 minutes. Stir in the lime juice and cilantro, then remove from the heat.

9. 9

   Remove the meat from the oven and let it rest for 10 minutes. Lift the roll out of the pot. Blend the cooking sauce with the remaining goldenberries until smooth. Return it to the heat for 3 to 5 minutes until slightly thickened. Taste and adjust salt if needed.

10. 10

    Slice the stuffed beef into thick rounds and serve over the yam mash. Spoon the goldenberry-panela sauce on top and serve with the warm green bean salad.