Beef Roulade, Shallot Sauce and Fried Dumpling Slices
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Beef roulade (thin pieces of steak)
- 8 slices Bacon
- ½ cup soft Cheese (fresh)
- 1 jar basil Pesto (small)
- salt
- peppers
- 1 cup Red wine
- 1 Tbsp sunflower oil
- 7 ozs shallots
- ⅞ cup stock (turkey or vegetable)
- 1 bay leaf
- sauce thickener
- 1 packet ready-made Dumpling mix (from the chilled shelf)
- 3 Tbsps clarified butter
- 1 sprig fresh Basil
Preparation
Kitchen utensils
1 Pot, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Mandoline, 1 Slotted spoon, 1 Hand mixer, 1 Blender, 1 Fine grater, 1 Citrus juicer, 1 Lid, 1 Wooden spoon, 1 Kitchen shears
Preparation steps
1.
Prepare and cook the dumplings according to the package instructions. Drain.
2.
Season the beef on one side with salt and pepper and spread with soft cheese. Put two slices of bacon on each piece of meat and spread with pesto. Then fold in the sides and roll up the roulades. Secure each one with a toothpick. Peel and halve the shallots and cut off the roots.
3.
Heat a little oil in a pan and brown the roulades on all sides over a fairly high heat. Take out of the pan and briefly fry the shallots in the fat left in the pan. Deglaze with stock and wine, add the bay leaf and return the roulades to the pan. Put a lid on the pan and braise the roulades for 50-70 minutes. Take the roulades out of the pan, thicken the sauce with a little sauce thickener and season to taste.
4.
Cut the dumplings into wedges or slices. Heat the clarified butter and fry the dumpling pieces until golden brown. Remove the toothpicks from the roulades, cut the roulades in half at an angle and serve on plates with fried dumpling slices and shallot sauce. Garnish with fresh basil and serve hot.
