Beef Roulade with Tarragon
Rinse the meat, pat dry and season with salt and pepper. Spread the mustard over 1 side. Thinly slice the pickles. Arrange over the meat and top with the ham. Roll up from the narrow sides, securing with a toothpick.
Heat the oil in a large Dutch oven and sear the roulades on all sides. Deglaze with the wine and broth, cover and simmer for about 45 minutes over low heat. Remove from the pan and keep warm. Boil the sauce until slightly thickened. Pluck the tarragon leaves, chop coarsely and sprinkle over the roulades.