Herb-seasoned beef roulades
with mixed vegetable pasta and
red wine sauce
(Recipe for persons)
Ingredients:
→ ½ bunch oregano
→ ½ bunch tarragon
→ 4 large, thinly sliced steaks from the
haunch, approx. 180 gr. each black
pepper
→ 2 Tbs. coarse-grained mustard
→ salt
→ 2 Tbs. clarified butter
→ 250 ml red wine (for ex. dry burgun-
dy or Bordeaux)
→ 200 ml beef stock
→ 1 large carrot
→ 2 medium-sized zucchini (if possi-
ble, one green and one yellow)
→ 250 gr. ribbon noodles
→ 1 Tbs. sugar
→ 2 tsp. cornstarch
→ 50 gr. butter
→ 4 Tbs. olive oil
In addition:
→ string
→ butter for the steaming insert
Nutritional values per serving:
Calories: . K J/ kcal
Protein: , g
Carbohydrate: , g
Fat: , g
Preparation:
To prepare the beef roulades, rinse
off the herbs, pluck off the leaves and
chop them finely. Place the steaks
between two layers of plastic wrap,
flatten them, pepper them and coat
them with a thin layer of mustard.
Sprinkle the herbs on top. Roll up the
meat into roulades and tie together
with string. Season with only a bit of
ecompact round – recipes
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