Rinderroulade

Preparation

1. 01

   Step 01

   Lay the beef steak slices on a chopping board, cover with cling film, and pound with a meat mallet from both directions until thin and even in thickness (approximately 3–4 mm).

2. 02

   Step 02

   Sprinkle each pounded beef steak slice with salt and pepper, then spread one teaspoon of Dijon mustard in a thin layer over each.

3. 03

   Step 03

   Place one slice of bacon, a pinch of julienned onion, and one cornichon along the short edge of each slice. Fold the sides in slightly and roll up tightly. Tie with kitchen string at both ends and in the middle.

4. 04

   medium-high heat

   Melt the butter in a large, heavy-based pan over medium-high heat. Coat the roulades in flour and sear on all sides for 2–3 minutes until golden. Remove the roulades from the pan and set aside on a plate.

5. 05

   medium heat

   In the same pan, cook the finely chopped onion over medium heat for 5 minutes. Add the sugar and caramelise. Add the carrot and celeriac slices and cook for a further 3 minutes, stirring.

6. 06

   medium-high heat

   Add the red wine and simmer for 2 minutes, scraping up the browned bits from the bottom of the pan.

7. 07

   Low heat, lid on

   Add the beef stock and bay leaf. Place the roulades on top of the vegetables. Cover the pan with a lid and cook over low heat for approximately 2 hours. Turn the roulades once halfway through.

8. 08

   Low heat

   Remove the roulades from the pan and cut the string. Strain the sauce through a sieve, separating the vegetables. Simmer the sauce over low heat for 10–15 minutes until reduced and thickened. Stir in the cream.

9. 09

   Step 09

   Slice the roulades into 2 cm thick pieces. Arrange on a serving plate, drizzle with the reduced sauce, and serve with the strained vegetables alongside.