Beef Stuffed with Mushrooms and Pork Belly
Pounded beef tenderloin wrapped around a mushroom-and-bacon filling looks far more elaborate than it is to make. Everything hinges on pounding the meat genuinely thin and even: only a flat, pliable sheet folds into a ball that stays shut in the pan without string or skewers. The smoked pork belly in the filling is essentially thick-cut slab bacon — pancetta, finely diced, does the same job.
After that, the two-stage cooking carries the dish, on the same logic as chicken Kyiv: flour, egg, and breadcrumbs set in hot oil and seal the juices, then the meat finishes in the oven under a cap of chopped walnuts, grated cheese, and mayonnaise. The mayonnaise isn’t a dressing here but a fat — it keeps the nuts from scorching and stops the cheese sliding off the top; swap part of it for sour cream if you want something lighter. Serve straight away with mashed potatoes or roasted vegetables.
- Sauté the mushrooms and belly until the pan is completely dry — a wet filling soaks the breading from the inside out.
- Chop the 50 g of walnuts (about half a cup) coarsely; ground to crumbs they bake into a paste and lose the crunch entirely.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Pound the beef fillet, then season with salt and pepper.
In the center, place the mushrooms sauteed with pork belly and garlic, then fold the edges of the meat in so it forms a ball.
Dredge in flour, dip in beaten egg, and coat in breadcrumbs.
Fry in oil until a crust forms.
Place the meat on a baking sheet and top with a mixture of chopped walnuts, mayonnaise, and grated cheese.
Bake in the oven until done.
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