Beef Roulades Stuffed with Olives, Mashed Potatoes and Baby Spinach
Ingredients
- For the roulades
- 2 shallots
- 1 garlic clove
- olive oil
- 100 grams green, pitted Olives
- 50 grams diced Pancetta
- 4 Beef roulade
- salt
- freshly ground peppers
- 4 Tbsps grainy Mustard
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 Tbsp Tomato paste
- 150 milliliters dry Red wine
- 400 milliliters Beef stock
- In addition
- 600 grams starchy potatoes
- 400 grams fresh, young Baby spinach
- 2 bay leaves
- 3 allspice
- 3 peppercorns
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- 2 Tbsps softened butter
- 120 milliliters lukewarm milk
- freshly ground peppers
- freshly grated Nutmeg
- 2 Tbsps butter
- 2 Tbsps Pastry flour
Preparation steps
For the roulades: peel shallots and garlic, chop finely. Heat oil in a pan and saute shallots and garlic until translucent. Drain olives and chop. Add bacon and olives to the pan and saute briefly. Place into a bowl and add Parmesan, mix well.
Rinse and pat dry roulades, season with salt and pepper and spread with mustard. Place stuffing onto meat and roll up, tie with a kitchen string. Heat oil in a pan and brown roulades on all sides.
Clean vegetables and chop coarsely. Remove roulades from a pan and keep warm. Add vegetables to the pan and saute briefly. Add tomato paste and saute briefly, deglaze pan with half of wine. Reduce until almost all liquid is evaporated, add remaining wine and stock. Return roulades to the pan and simmer for about 1 1/2 hours on medium heat.
Meanwhile, peel potatoes, rinse and chop. Cook for about 30 minutes in boiling salted water.
Rinse and spin dry spinach.
Place spices into a spice bag and add to meat 45 minutes before the end of cooking.
Drain potatoes, let evaporate and press through a potato ricer. Combine with butter and milk, mix to a smooth puree. Season with salt, pepper and nutmeg.
Remove roulades from the sauce nad keep warm. Puree sauce and season to taste, bring to a boil again. If wanted, add flour butter (1:1 proportion) to thicken sauce.
Remove kitchen strings form roulades and slice meat. Arrange meat with potato puree and spinach on plates. Drizzle with sauce and serve.
