Beef Roulades with Tomato Sauce

Ingredients

• 4 slices beef roulade
• 2 shallots
• 2 pickled cucumbers
• 1 tbsp sharp mustard
• 0.5 tsp chopped rosemary
• 2 tbsp clarified butter
• 1 Carrot
• 200 g celery
• 0.5 leek stalk
• 1 Garlic clove
• 8 tomatoes
• 200 ml meat broth
• 100 ml heavy cream
• Salt
• ground pepper
• 4 fresh bay leaves

Instructions

1. 1.

   Wash and pat the roulades dry.

2. 2.

   Peel the shallots and slice into strips.

3. 3.

   Cut the pickled cucumbers lengthwise into halves.

4. 4.

   Peel and dice the carrot and celery into small cubes.

5. 5.

   Clean, trim, and finely chop the leek.

6. 6.

   Peel the garlic and slice thinly.

7. 7.

   Heat water to boil tomatoes, shock in ice water, peel, quarter, and seed them.

8. 8.

   If necessary, lightly pound the meat slices flat, then spread mustard on them. Top with shallots and pickled cucumbers, sprinkle rosemary, roll up, and secure with toothpicks. Season with salt and pepper and sear in hot clarified butter until browned all sides. Add carrot, celery, leek, and garlic; sauté briefly and deglaze with broth. Pour in about three‑quarters of the tomatoes, cover, and simmer gently over low heat for about an hour. Remove the roulades from the pan and puree the sauce. Stir in cream, bay leaves, and remaining tomatoes, adding more broth if needed to reach desired consistency. Season with salt and pepper, reinsert the roulades (remove toothpicks first), warm through, and let rest together for another 5 minutes before serving.

9. 9.

   Serve with baguette as desired.