Roast Beef Rolls with Blueberry-Chutney

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Serves 4

Roast Beef Rolls with Blueberry-Chutney Picture


For the chutney:

100 g red onions

2 tbs. oil

1 pinch cinnamon

80 g brown sugar

100 ml sweet red wine

300 g wild blueberries from Canada (frozen)

1-2 tsp. honey mustard

Salt, cayenne pepper

In addition:

600 g sweet potatoes

3 tbs. clarified butter

Salt, pepper

Some parsley leaves

12 red endive leaves

12 slices roast beef

12 tsp. horse radish (jar)


  1. Peel onions and cut in fine slots. Heat up oil in a pot. Stew onions in there and dredge with cinnamon. Add sugar and let caramelize for approximately 3-4 minutes while stirring. Pour in red wine and add frozen blueberries. Let bottle at high heat until creamy. Season with honey mustard, salt and cayenne pepper. Let cool.
  2. Peel sweet potatoes, wash and cut into pieces. Heat clarified butter in a coated pan and brown sweet potatoes in there for approximately 12-15 minutes until soft while turning from time to time. Season with salt and pepper. Add in parsley leaves.
  3. Browse red endive leaves and blot dry. Put red endive leaves on the roast beef slices and roll up. Serve all together.


Energy: 481 kcal / 2016 kJ

Protein: 18.4 g

Fat: 19.3 g

Carbohydrates: 58 g

Wild Blue is Good for You!