Beef and Apricot Roulades
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 slices Beef fillet (approx. 150 g each)
- ½ cup dried Apricot (sliced)
- 2 sprigs Sage (leaves picked)
- 2 Tbsps grated Parmesan
- 2 Tbsps vegetable oil
- 2 carrots (finely diced)
- 2 onions (finely diced)
- 1 ¼ cups Celeriac (finely diced)
- ⅔ cup Apple juice
- 2 cups Meat stock
- crushed Red pepper flakes (ground)
- 1 Tbsp soy sauce
- 1 tsp honey
Preparation steps
1.
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.
2.
Flatten the meat with a tenderiser and season with salt and ground black pepper. Arrange the apricots on the lower third of the meat and place the sage on top of the apricots. Scatter over the cheese. Fold the ends over the filling and roll up into roulades. Tie in place with kitchen string.
3.
Heat the oil in a casserole dish and brown the meat roulades on all sides. Remove from the pan and add the diced vegetables. Brown the vegetables, pour in the juice and some of the stock, and return the meat to the pan. Cover and cook gently in the oven for approx. 40 minutes, turning the roulades from time to time. Add extra stock as required.
4.
Take the roulades out of the sauce, wrap in aluminium foil and leave to rest.
5.
Pass the sauce through a sieve and season to taste with a pinch of chilli, soy sauce and honey.
6.
Unwrap the meat, remove the string, cut into slices and arrange on plates. Drizzle over some of the sauce and serve the rest on the side. Serve with vegetables or mashed potato, as desired.
