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Meat and poultry
Braised beef roulades
Preparation time: 155–165 minutes
Serves 4
Ingredients
4 thin slices of beef (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 paste
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 cream
Accessories
Gourmet oven dish with lid
Preparation
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
tomato paste and cook with the
122
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 to the
vegetables. Put the roulades back into
the Gourmet oven dish, cover and cook
in the oven for 60 minutes.
After 60 minutes, remove the lid and
inject the first burst of steam. Continue
to cook uncovered.
At the end of cooking, take the meat
out of the dish and remove the skewers
or twine. Sieve the gravy, add the
cream and thicken with a little cornflour
mixed with water, if necessary.
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