"Envelopes" of Beef with Herbs

Rich in essential oils, vitamins and minerals, vegetable greens are a very good addition to meat. And absolutely correct, from the point of view of any nutritionist. Especially because it is steamed. And if you make a green salad as a side dish for this dish, you will get a real vitamin bomb.

Ingredients

• 600 g beef tenderloin
• 2 medium bunches of parsley
• 1 medium bunch of dill
• 2 sprigs of thyme
• 2 cloves of garlic
• 30 g low-fat mozzarella or semi-hard cheese (such as low fat oltermani)
• 2 tbsp. l. extra virgin olive oil
• salt, freshly ground black pepper

Directions

1. Peel and chop the garlic. Chop all the greens very finely, removing the tough ends of the stems if necessary.
2. Grate the cheese. Put all the herbs and garlic in a bowl, add the cheese and 1 tbsp. l. oils. Pepper, add a little salt and stir.
3. Cut the meat into 4 equal flat pieces. Cover each with double-folded cling film and beat into a thin layer. Rub with a little salt and pepper.
4. Spread the prepared filling on each piece of meat and fold it into an envelope. Secure with wooden toothpicks. Cook in a double boiler until the meat is tender, 30-40 minutes.