Braised Beef Roulades - Miele H 6000 Recipe Booklet

Meat and poultry

Braised beef roulades

Preparation time: 155–165 minutes
Serves 4
Ingredients
4 thin slices of beef e.g. topside (160–
200 g each)
Salt
Pepper
4 tsp medium-hot mustard
8 slices of streaky bacon
8 cocktail gherkins (cornichons)
2 carrots
1 thin leek
150 g celery
1 onion
Oil
1 tbsp tomato purée
250 ml red wine
2 sprigs of thyme
2 sprigs of rosemary
2 bay leaves
1 clove of garlic
1000 ml beef stock
100 ml double cream
Accessories
Gourmet oven dish with lid
Method
Lay the steaks out next to each other
and season with salt and pepper. Coat
with mustard and then top each with 2
slices of bacon and 2 gherkins cut into
batons. Roll up and secure with
wooden skewers or kitchen twine. Dice
the carrots, leek, celery and onions (into
1 cm pieces).
Heat the oil in a Gourmet oven dish and
sear the roulades all round. Remove
and then fry the vegetables. Add the
122
tomato purée and cook with the
vegetables. Deglaze with a third of the
red wine. When the wine is almost fully
reduced add the next third and so on
until the wine is totally reduced.
Add the herbs, spices and garlic
together with the stock. Put the
roulades back into the oven dish, cover
and cook in the oven for 60 minutes.
Remove the lid after 60 minutes in the
oven and release the first burst of
steam. Continue cooking without the
lid.
When done, take the roulades out and
remove the skewers or the kitchen
twine. Sieve the stock, add the cream
and if necessary thicken the sauce with
a little cornflour mixed with water.