Entrecote Rouladen with Beans, Potatoes and Mustard Sauce

Ingredients

• 4 pickles
• 4 slices of entrecôte (pre‑cut, 150 g each)
• Salt
• pepper (ground)
• Dijon mustard
• 2 tbsp freshly chopped thyme
• 4 slices of beef ham
• 500 g waxy potatoes
• 500 g green princess beans
• 100 ml dry white wine
• 300 ml whipping cream
• vegetable oil
• 2 tbsp clarified butter
• 2 tbsp butter
• 2 tbsp dill sprigs
• thyme (for garnish)

Instructions

1. 1.

   Drain the pickles and slice them lengthwise into very thin slices. Wash, pat dry, flatten the meat, lightly salt and pepper it, spread mustard on it, sprinkle thyme over it, then top with ham and pickles. Roll up, cut into 1.5 cm thick slices and secure each with a toothpick.

2. 2.

   Peel, wash the potatoes and use a Parisienne to punch small holes in them. Boil in salted water for about 15 minutes until cooked.

3. 3.

   Wash, trim the beans and blanch them in boiling salted water for 8 minutes. Drain, shock in cold water and let them dry well.

4. 4.

   Bring the white wine and cream to a boil in a pot, stir in 2 tbsp mustard, season with salt and pepper, then reduce over medium heat until thickened and flavorful.

5. 5.

   Sear the rouladen medallions in a hot pan with 2 tbsp oil on all sides. Reduce heat and let the meat cook for 5–8 minutes to finish.

6. 6.

   Drain the potatoes, dry them and fry in melted clarified butter until golden brown.

7. 7.

   Sauté the beans in butter, season with salt and pepper, then fold in dill sprigs.

8. 8.

   Plate everything together on warmed plates and serve garnished with fresh thyme.