Warm Rosemary Beef Rolls with White Bean Cream and Cumin-Roasted Carrots

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots on a tray and toss them with 1 tablespoon olive oil, the ground cumin, sweet paprika, 1/2 teaspoon salt, and a little black pepper. Roast for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until tender and browned.

2. 2

   While the carrots roast, heat 1 tablespoon olive oil and the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in 2 garlic cloves and cook for 30 seconds. Add the spinach and sauté for 2 minutes until wilted. Remove from the heat, add half of the chopped rosemary, and let it cool slightly.

3. 3

   Lay the beef steaks flat on a board. Season them with 1/2 teaspoon salt, black pepper, and the lemon zest. Divide the spinach and onion mixture over each steak and top with the grated Manchego cheese. Roll each steak up tightly and secure with wooden toothpicks or kitchen twine.

4. 4

   Heat an oven-safe skillet with the remaining tablespoon of olive oil over medium-high heat. Brown the beef rolls for 1 to 2 minutes per side until colored. Transfer the skillet to the oven and finish cooking for 8 to 10 minutes at 200 °C / 400 °F, depending on thickness and desired doneness.

5. 5

   While the rolls finish cooking, place the cooked white beans, vegetable broth, remaining garlic clove, 1 tablespoon lemon juice, a pinch of salt, black pepper, and the rest of the rosemary in a saucepan. Cook over medium heat for 5 minutes. Blend until smooth; add a little more vegetable broth if needed to loosen the texture.

6. 6

   Taste the white bean cream and adjust with the remaining tablespoon lemon juice, salt, and black pepper. Let the beef rolls rest for 3 minutes out of the oven and remove the toothpicks or kitchen twine.

7. 7

   Spoon a base of white bean cream onto each plate. Place the beef rolls on top, halved or whole, and serve with the cumin-roasted carrots. Finish with a light drizzle of olive oil and a little extra lemon zest if desired.