Beef roulades with bacon beans and potatoes

Ingredients

• 4 Beef roulades (pre‑made, about 160 g)
• Salt
• pepper (ground)
• 4 tbsp medium‑hot mustard
• 8 slices breakfast bacon
• 1 onion
• 4 tbsp freshly grated Parmesan
• 2 tbsp clarified butter
• 1 bundle vegetable mix
• 1 tbsp Tomato Paste
• 250 ml dry red wine
• 400 ml beef stock
• 2 Bay leaves
• 3 peppercorns
• 3 juniper berries (pressed)
• 600 g waxy potatoes
• 500 g green beans
• 8 slices breakfast bacon
• butter
• flour
• 2 sprigs Rosemary

Instructions

1. 1.

   Wash the roulades, pat dry, flatten and spread. Season with salt, pepper and thinly brush with mustard. Arrange the bacon slices on top. Peel and finely chop the onion, mix with cheese. Spread over the roulades, roll up and secure with meat twine. In a roasting pan melt clarified butter and brown the roulades all around. Remove and set aside. Wash, trim and roughly cut the vegetable mix; sauté in the pan fat. Stir in tomato paste, let it color briefly, then deglaze with half the wine. Reduce almost completely, add remaining wine. Return roulades, pour in stock, add spices, season, and simmer over medium heat for about 1½ hours.

2. 2.

   Meanwhile wash potatoes thoroughly and cook in boiling salted water for about 25 minutes.

3. 3.

   Wash beans, trim and blanch in boiling salted water. Drain, shock in cold water, then drain well.

4. 4.

   Gather beans into small bundles and wrap each with a slice of bacon.

5. 5.

   Remove roulades from stock and keep warm. Strain the stock and bring to boil again. Thicken with beurre manié (equal parts butter and flour).

6. 6.

   Drain potatoes, let steam off, cut into wedges and fry in a hot pan with 2 tbsp butter and rosemary until golden‑yellow. Season with salt and pepper.

7. 7.

   Sauté bean bundles briefly in another pan with 2 tbsp butter.

8. 8.

   Remove twine from roulades, halve them and arrange on warmed plates with potatoes and beans. Drizzle with seasoned sauce before serving.