Roast Beef Cannelloni with Black Truffles

For the filling: Preheat the oven to 160°C (approximately 320°F). Peel shallots and garlic. Peel and dice carrot, parsnip and celery. Rinse and pat dry meat. Season with salt and pepper and brown on all sides in a roasting pan with 2 tablespoons hot oil. Remove from pan and, using remaining oil, briefly sauté shallots, garlic and other vegetables. Stir in tomato paste and deglaze with red wine. Simmer and reduce. Deglaze again with port wine, simmer and reduce. Add a little broth, balsamic vinegar and bay leaf. Put meat back in pan and roast in preheated oven for about 2 hours. Turn the meat over and gradually add remaining broth.

Fo the dough: Boil potatoes in salted water, covered, until tender, about 25 minutes. Drain potatoes drain and return to heat to evaporate excess liquid. Peel potatoes while still hot and press through a ricer.

Add flour, semolina, butter, egg yolks and salt to potatoes. Knead together to form a smooth, elastic dough. If dough is too moist, add more flour.

Remove meat from roasting pan, let cool and cut into very small cubes. Save gravy. 

Boil 70 ml of the stock and thicken with flour and butter mixture. Remove from heat and allow to cool. Add chopped meat to stock. 

Roll dough between 2 layers of plastic wrap and shape into a long, 7 cm (approximately 2 3/4 inch) wide rectangle. Pour meat mixture into a piping bag with a large tip and pipe on long side of the dough. Using the plastic, wrap dough over the filling and form into a roll.

Cut roll into 10 cm (approximately 4 inch) pieces and place pieces in a buttered double boiler. Cook, covered for 5-7 minutes.

Boil 80 ml of the reserved gravy (from the roasting pan). Add red wine, anise and cardamom. Reduce by a fourth and season with salt and pepper.