Beef Roulades

For the beef roulades, pat the cutlets individually on both sides, cover with cling film to prevent splattering.

Cut the 4 peeled carrots and pickled gherkins into quarters. Salt and pepper the thinly pounded beef cutlets on the future inside of the roulade and brush with tarragon mustard.

Then place some of the quartered vegetables on the cutlet and roll it into a roulade. Fix each finished roulade with a toothpick and season the outside with salt and pepper.

For the sauce, first peel the vegetables from the soup vegetable cup and cut into small cubes. Sauté small chopped onion and add the vegetable cubes.

Sauté a little and deglaze with red wine. Let it reduce and then put it into a roasting tin. You can also add a few peppercorns.

Then sear the prepared beef roulades in clarified butter all around and add to the vegetables in the roasting pan.

Add the brown sugar to the resulting juice in the pan and season with salt and pepper.

Pour the juice into the roasting pan and place the sealed container in the oven at 180 °C for 1.5 hours.

At the halfway point, take out the roulades, put them on the side and puree the sauce. Add the beef roulades back in and continue to simmer.

Finally, you can remove the beef roulades from the pan once again and puree the juices with whipped cream.

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