Relleno Renaissance

Beef Rolls Stuffed with Cashew & Onion, Baked in Thyme-Scented Tomato Sauce

1 hour 20 minutes
Serves 4
DinnerSpanish
Herb's take

Travel to Spain without leaving your kitchen: this dinner classic wraps tender beef around a nutty cashew-onion filling and bakes it in a bright thyme-infused tomato sauce. You’ll master the art of stuffing and rolling meat, and discover how nuts add surprising richness to savory Spanish fare.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with a drizzle of olive oil.
  2. 02
    In a large skillet over medium heat, warm 2 tbsp olive oil. Add the diced onion and cook until soft and golden, about 6 minutes. Stir in the chopped cashews and toast for 2 minutes until fragrant.
  3. 03
    Add the minced garlic and cook for 1 minute, just until aromatic.
  4. 04
    Stir in 1/2 tsp smoked paprika, 1 tbsp parsley, 1/2 tsp salt, and all the breadcrumbs. Mix well, then take off the heat. Let cool for 5 minutes.
  5. 05
    In a bowl, combine the warm onion-cashew mixture with the beaten egg to form a sticky filling.
  6. 06
    Lay the pounded beef slices flat. Season both sides with 1/2 tsp salt and the black pepper. Place about 2 heaping tablespoons of filling at one end of each piece. Roll up tightly and secure with toothpicks or kitchen twine.
  7. 07
    Wipe the skillet clean and add the remaining 1 tbsp olive oil over medium-high heat. Sear the beef rolls on all sides until browned, about 5 minutes total. Transfer to the prepared baking dish.
  8. 08
    Deglaze the skillet with the dry sherry, scraping up any browned bits. Let it reduce by half, about 1-2 minutes.
  9. 09
    Pour the crushed tomatoes into the skillet. Add 4 thyme sprigs, the bay leaf, remaining 1 tsp salt, and 1 tsp smoked paprika. Simmer for 5 minutes, stirring occasionally.
  10. 10
    Remove the bay leaf and thyme sprigs. Taste and adjust salt if necessary. Pour the hot tomato sauce evenly over the beef rolls in the baking dish.
  11. 11
    Cover with foil and bake for 35 minutes. Uncover and bake another 10 minutes so the tops can caramelize a bit.
  12. 12
    Remove from oven. Let the rolls rest in the sauce 10 minutes before serving.
  13. 13
    Transfer beef rellenos to plates, spoon tomato sauce on top, and garnish with the remaining parsley and 2 fresh thyme sprigs. Serve hot, preferably with crusty bread or rice.

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