roulade w/ mediterranean touch
Servings: 2
ingredients:
for the roulades:
- 2 beef roulades (about 350 g)
- 50 g dried tomatoes in olive oil
- 4 slices Italian bacon (about 40 g)
- 2 tsp sweet French mustard
- 2 tsp Dijon mustard
- 4 spring onions
- 1 tsp dried Herbs of Provence
- 1 tbsp olive oil
- salt & pepper to taste
for the sauce:
- 1 onion
- 2 carrots
- 100 g celeriac
- 1 tbsp olive oil
- 2 cloves of garlic
- 2 sprigs rosemary
- 2 bay leaves
- 400 ml beef stock
- 400 ml red wine
- 140 g tomato purée (2 small cans)
- 1-2 tbsp sugar or sugar syrup or honey
- salt & pepper to taste
equipment:
- handheld electric blender
how to:
- Chop the spring onions, mix w/ the Herbs of Provence & the sweet mustard. Add some salt & pepper to taste.
- Place the beef roulades on a plate or board large enough.
- Add the Dijon mustard & distribute evenly all over the roulades.
- Add the bacon & the dried tomatoes.
- Finally add the spring onion mess.
- Roll up the roulades & fix w/ pins or butcher's string.
- Put the roulades in a frying pan w/ some olive oil & start frying. Turn the roulades from time to time. This shall take about 15 min max. until the roulades are nicely brown.
- In the meantime: clean, trim & chop the carrots, the onion & the celeriac.
- Put the roulades on a plate & continue w/ frying the vegetables in olive oil for about 10-15 min.
- Add the bay leaves, the roughly chopped cloves of garlic & the rosemary - and some salt & pepper to taste.
- Add the stock, the red wine & the tomato purée as well as the sugar (resp. sugar syrup or honey).
- As soon as all is combined dump the roulades in the mess & close the frying pan w/ a fitting lid.
- Braise for about 2,5 - 3 hours.
- Save the roulades which should be very soft now & remove the pins resp. the butcher's string. Discard the bay leaves & the rosemary twigs.
- Smooth the sauce w/ a handheld electric blender. Add some salt & pepper to taste.
- Ready for serving.