salt and pepper on the outside.
Heat up the clarifi ed butter in the
roaster. Brown the roulades from
all sides and remove them from the
cookware.
Add the red wine and the beef stock
to the meat juices. Butter the steam-
ing insert, put it into the roaster and
lay the roulades inside. Close the lid,
put in the thermometer and cook the
roulades at approx. °C for to
minutes.
In the meantime, rinse and trim the
vegetables and julienne them. Cook
the noodles in boiled salted water al
dente and drain. Take the roulades
out of the steaming insert, cover and
set aside.
To prepare the sauce, caramelize the
sugar in a small pot, stir in the roulade
broth and reduce. Thicken the sauce
with cornstarch and a bit of water
stirred smooth and stir in the butter
one knob at a time. Season to taste
and do not allow to cook any more.
Clean the roaster, heat up the olive
oil in it and sauté the julienned veg-
etables. Mix up the ribbon noodles
with the vegetables. Remove the
string from the roulades and serve
with the sauce and the vegetable
noodles.
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