Miele H6200B User Manual download pdf (Page 150)

Braised beef roulades

Serves 4

Ingredients

4 thin beef steaks (approx. 160–200 g)

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 cream

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 tomato paste 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.

Recipes

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