Beef Roulade with Potatoes and Vegetables
Ingredients
- Ingredients
- 1 day-old kaiser roll
- 5 Tbsps milk
- 1 egg
- 1 bunch scallions
- 1 bunch Basil
- 1 bunch parsley
- 300 grams Veal sausage
- Beef fillet 800 grams (approximately 1 3/4 pounds)
- 8 shallots
- ¼ l Red wine
- 2 Tbsps vegetable oil
- 1 bunch carrots
- 150 grams Snow peas
- 200 grams Broccoli
- 400 grams starchy potatoes
- 4 Tbsps butter
- salt (and)
- freshly ground peppers
Preparation steps
Cut the roll into small pieces and mix with the milk and egg.
Rinse and trim the scallions and cut into thin rings.
Rinse the herbs and chop finely.
Mix the bread with the scallions, herbs and sausage meat until well combined.
Rinse the meat, pat dry and cut lengthwise 4 cm (approximately 1 1/2 inch) into the flesh, then flatten out the meat. Spread the sausage mixture over the surface of the meat. Roll up from the narrow side and secure with kitchen twine. Season with salt and pepper. Peel the shallots and cut in half. Heat the oil in a roasting pan, sear the surface of the meat then add the shallots. Pour in the wine and at roast in a preheated oven at 180°C (approximately 350°F) for about 1 ½ hours. Baste the roast occasionally during cooking.
Peel the potatoes, rinse, cover with water and cook for about 25 minutes, then drain well. Peel the carrots, rinse, and leave some greenery attached. Trim the broccoli, divide into florets, and rinse. Rinse the snow peas and pinch off the ends. Blanch the vegetables successively in boiling salted water, each for about 6 minutes, remove and drain well. Heat 2 tablespoons butter in a pan and coat the vegetables in it. Heat the remaining butter and drizzle over the potatoes. Cut the beef roulade into slices and serve with the vegetables and potatoes.
