Beef Tenderloin Rolls with Herbs

For the beef tenderloin rolls with herbs recipe, rinse the meat, pat dry with a paper towel and cut across the fibers into 1 cm thick layers. Beat the chopped meat layers to a thickness of 0.5 cm, salt and pepper, put in a bowl, cover with a film and refrigerate until the filling is cooked.

Finely chop the onion, garlic, carrots, herbs and sweet pepper. Mix everything, lightly salt, pepper, add utskho-suneli and adjika. Cut half of the butter into cubes and put in a saucepan with a thick bottom and pour in the vegetable oil.

Put about 1 tbsp prepared stuffing on each layer of meat, roll up and place tightly in a saucepan with butter. Top the rolls with the pieces of the remaining butter and the remaining vegetable mixture. Cover the rolls with a lid and put on a slow fire.

Meat rolls should be cooked within 40 minutes. Cut off the lid from the tomatoes, grate it without peel and add to the rolls, then put the bay leaf and simmer under the lid for another 20 minutes.