Rinderroulade

Preparation

1. 01

   Step 01

   Lay the beef steak slices on a cutting board, cover with plastic wrap, and pound with a meat mallet from both directions until thin and even (about 3-4 mm thick).

2. 02

   Step 02

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

3. 03

   Step 03

   Place a slice of bacon, a handful of julienne-cut onion, and a gherkin along the short edge of each slice. Fold in the sides slightly and roll up tightly. Tie with kitchen twine at both ends and in the middle.

4. 04

   medium-high heat

   Melt the butter in a large Dutch oven over medium-high heat. Coat the roulades in flour and sear on all sides for 2-3 minutes until golden brown. Remove the roulades from the pot and set aside on a plate.

5. 05

   medium heat

   In the same pot, cook the finely chopped onion over medium heat for 5 minutes. Add the sugar and caramelize. Add the carrot and celery slices and cook for 3 more minutes.

6. 06

   medium-high heat

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

7. 07

   Low heat, covered

   Add the beef stock and bay leaf. Place the roulades on top of the vegetables. Cover the pot and cook over low heat for about 2 hours. Turn the roulades once halfway through.

8. 08

   Low heat

   Remove the roulades from the pot and cut the twine. Strain the sauce through a sieve to separate 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 platter and drizzle with the reduced sauce. Serve with the strained vegetables alongside.