Molé Beef Rouladen

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(1 vote)
Molé Beef Rouladen
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Health Score:
8,1 / 10
45 min.


For the bean paste
1 small jar Kidney beans (about 425 ml)
1 generous pinch Cocoa Chili Seasoning
1 teaspoon chopped garlic
2 tablespoons Lemon infused olive oil
100 grams Crème fraiche
1 teaspoon lemon juice
freshly ground peppers
For the peppers
1 shallot
1 garlic
½ red chile pepper
½ orange Bell pepper
1 piece Lemon peel (about 2 cm)
1 teaspoon clarified butter
1 tablespoon white balsamic vinegar
1 teaspoon Hazelnut oil
For the rouladen
8 small Steak (each about 100 grams)
1 tablespoon clarified butter
For the molé sauce
250 milliliters Veal stock
75 grams Dark chocolate
1 teaspoon Mole-spice mixture
cornstarch (to thicken as desired)
How healthy are the main ingredients?
garlicKidney beansshallotgarlicsalt

Preparation steps


For the bean paste, drain beans, rinse with water and drain. Set aside about 1/3 of the beans for garnish. Puree remaining beans with the cocoa chili, salt, garlic, lemon olive oil, creme fraiche and lemon juice and season with pepper. For the peppers, peel and chop shallot and garlic. Rinse chile pepper and bell pepper, remove seeds and ribs and chop finely.


Finely chop lemon rind. Sauté shallot and garlic in butter. Add chile pepper, bell pepper and lemon zest and continue cooking. Stir vinegar and oil into about half the pepper mixture for topping steaks. Set remaining pepper mixture aside for molé sauce.


Flatten steaks to about 5 mm (approximately 1/4 inch) thick and season with pepper. In hot clarified butter, quickly sear steaks on both sides (they should remain a little pink in the middle) and season with salt. Spread bean paste on each steak and roll up. Transfer rolled steaks to a plate, sprinkle with pepper mixture and let cool to lukewarm. For the molé sauce, heat veal stock, stir in chocolate until melted and sprinkle in molé spice.


Thicken molé sauce as desired with cornstarch dissolved in a little water. Stir remaining pepper mixture into sauce and season with salt. Drizzle rolled steaks with warm molé sauce and garnish as desired with beans to serve.