Braised beef roulades
Serves 4
Ingredients
4 thin beef steaks (approx. 160–200 g)
Salt
Pepper
4 tsp medium strong mustard
8 cocktail gherkins (cornichons)
2 carrots
1 thin leek
150 g celery
1 onion
Oil
1 tbsp tomato paste
250 ml water
2 sprigs of thyme
2 sprigs of rosemary
2 bay leaves
1 clove of garlic
1000 ml beef stock
100 ml double 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
gherkins cut into batons. Roll up and
secure with wooden skewers or kitchen
twine. Dice the carrots, leek, celery and
onions (1 cm).
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
water. When the water is almost fully
reduced add the next third and so on
until the water 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.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function d
Temperature 140
Heating-up
phase
Rapid
Shelf level 2 2 1
Number/type of
bursts of steam
3/manual
Amount of water See display
1st burst of
steam
60 minutes after starting. the
programme
2nd burst of
steam
After another 20 minutes
3rd burst of
steam
After another 20 minutes
Duration 120
Meat and poultry
93
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