Cannelon of Beef

By the RecipeCafe Archives

Ingredients

• 2 lb (907 g) lean beef, cut from round
• 0.5 teaspoon onion juice
• 2 tablespoons (30 g) melted butter
• 1 Few gratings nutmeg
• 1 teaspoon salt
• 0.25 teaspoon pepper
• 1 Grated rind of 1/2 lemon
• 1 tablespoon finely chopped parsley
• 1 egg
• 0.25 cup (57 g) butter, melted in 1 cup (240 ml) boiling water, for basting

Instructions

1. 1. Heat the oven to 425°F (220°C).
2. 2. Chop the beef finely. Add the remaining ingredients in the order given: onion juice, melted butter, nutmeg, salt, pepper, lemon rind, parsley, and egg. Mix until fully combined.
3. 3. Shape the mixture into a roll approximately 6 inches (15 cm) long. Wrap the roll in buttered parchment paper.
4. 4. Place the wrapped roll on a rack set inside a roasting pan (approximately 9x13 inches / 23x33 cm).
5. 5. Roast for 30 minutes, basting every 5 minutes with the basting liquid made from 1/4 cup (57 g) melted butter combined with 1 cup (240 ml) boiling water. The cannelon is done when the internal temperature reaches 160°F (71°C) and the exterior is firm and well browned where exposed.
6. 6. Remove from oven, unwrap, and serve with Brown Mushroom Sauce.