Beef Roulade with Mushroom Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 691 cal. | (33 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 26.3 mg | (219 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 948 mg | (24 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 23.9 g | |||
| Uric acid | 299 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 20 grams dried Porcini mushroom
- 4 Beef roulade (each 200 grams)
- salt
- freshly ground peppers
- 3 Tbsps medium hot Mustard
- 150 grams smoked Pancetta
- 4 shallots
- 10 sprigs thyme
- 2 Tbsps clarified butter
- 4 Tbsps sherry (dry)
- 100 milliliters Whipped cream
- sauce thickener (as needed)
Preparation steps
Soak porcini mushrooms in 100 ml (approximately 3 1/2 ounces) lukewarm water for about 20 minutes. Rinse beef, pat dry, spread on a work surface, brush with mustard and season with salt and pepper.
Drain porcini mushrooms, reserving liquid and finely chop. Finely dice bacon. Peel shallot and chop very finely. Pluck leaves from half thyme sprigs.
Mix bacon, onions, mushrooms and thyme leaves in a bowl, spread mixture on beef. Roll up beef tightly, tie with kitchen twine or secure with Roulade pins and fry in a saucepan on all sides in the hot clarified butter.
Add Sherry and reserved porcini mushroom liquid, let it boil a little, add 300-400 ml (approximately 10 - 13 1/2 ounces) of water, add remaining thyme sprigs and season with salt and pepper. Cook covered over medium heat for about 1 hour and 30 minutes.
Remove beef roulade from the sauce, remove kitchen twine. Add cream to the pan, thicken sauce if needed with a little cornstarch, season again with salt and pepper and remove the thyme sprigs. Add roulades back to pan, allow to warm briefly and serve garnished with fresh thyme.
