Roulade of Beef with Horseradish Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 760 cal. | (36 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22.2 g | (74 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 20.4 mg | (170 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 24.6 mg | (205 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 217 μg | (72 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 9.7 μg | (323 %) | ||
| Vitamin C | 345 mg | (363 %) | ||
| Potassium | 2,572 mg | (64 %) | ||
| Calcium | 524 mg | (52 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 13.2 mg | (165 %) | ||
| Saturated fatty acids | 19.5 g | |||
| Uric acid | 498 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms boneless rolled Beef (such as top round or sirloin)
- 2 Tbsps vegetable oil
- 4 Savoy cabbage
- 2 carrots
- 4 slices Bacon (in slices)
- 2 Tbsps sharp Mustard
- 1 kilogram Beef bone
- for the broth
- 1 carrot
- 2 onions
- 200 grams Celery
- 1 tsp peppercorns
- ½ tsp Juniper berries
- 1 bay leaf
- for the sauce
- 2 Tbsps Pastry flour
- 2 Tbsps butter
- 150 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 2 Tbsps scallions
- 3 Tbsps Horseradish (freshly grated)
- salt
- peppers (from the mill)
Preparation steps
Unroll the beef, Rinse, and pat dry.
Rinse and trim the cabbage leaves. Blanch in boiling salted water for about 1 to 2 minutes. Drain, rinse, and pat the cabbage leaves dry.
Peel the carrot and slice thin lengthwise. Blanch the carrot slices in boiling salted water for 2 to 3 minutes, then rinse and pat dry.
Brush the beef with mustard and top with the savoy cabbage leaves, carrot slices, and bacon. Roll up the beef and tie with kitchen twine to make a roulade. Season with salt and pepper. In a sauté pan, heat the oil. Add the roulade and sear until browned on all sides. Remove from the heat.
Rinse the vegetables for the broth. Peel and coarsely chop. Transfer to a saucepan and add about 2 liters (8 cups) of water. Rinse the soup bone and add to the vegetables along with the other ingredients for the broth. Bring to a boil and then add the roulade. The meat should be covered with the broth. Cook at a bare simmer about 1 1/2 to 2 hours. Skim the foam that rises to the surface.
For the sauce, cook the flour and butter together in a saucepan until foamy. Whisk in approximately 150 ml (5 ounces) of the broth and add the cream. Let simmer, stirring frequently, until thickened and creamy. To finish the sauce, stir in the horseradish, crème fraîche, and chives. Season with salt and pepper.
To serve, remove the twine from the roulade, cut into slices, and serve with the sauce.
