You could be forgiven for imagining something pretty horrific when you first see a recipe called Beef Roulade. Worry not, this is nothing like Rachel’s trifle from Friends, where savoury and sweet come together in rather unfortunate circumstances. Here the beef in question is the roulade, wrapped around a deeply savoury filling before being gently braised.
This is my version of a German recipe, Rinderrouladen. In the traditional version thinly sliced beef is wrapped around bacon, onions and pickles. Whilst I’m a fan of gherkins I know they’re not everyone’s cup of tea. Indeed, if Michael ever finds on in (or alongside) a burger I know it’s going to end up on my plate in a matter of seconds. As such I’ve swapped out the slightly more acidic filling with a richer blue cheese alternative. Oh and I’ve served mine with savoy cabbage instead of sauerkraut. As much as I love Germany even I have a limit on how much pickle I can take…
I can actually remember when I first had beef roulade – it was on a school ski trip to Bad Aussee in Austria. I was 13 or 14 at the time and it was my first proper trip away from my family. The hotel we stayed in was very old fashioned – made of wood and not unlike something out of Heidi. The mattresses were made of wool or feathers, which meant they were far too soft and provided no support to speak of. I don’t remember much about what we ate but I do remember being served roulade on at least one occasion. I think it came with Spätzle. It’s odd how some things just stick in your mind, isn’t it?
Oh and in case you were wondering, it turns out I wasn’t too bad at skiing either. I liked it enough to go on a second school ski trip a couple of years later. That time we went to Serre Chevalier in France and pretty much lived on cheese, bread and gaufres. Maybe that’s the making of a future recipe?
Anyway, back to the roulade. Although the beef is thin it doesn’t gets dry on account of it being braised in stock for an hour. The prosciutto probably helps on that front too. You may be able to use a cheaper cut of beef if you’d rather. Either way, expect every mouthful to be rich, savoury and incredibly satisfying. Oh and whilst it may not be a traditional flavour the Stilton is an absolute delight here. For me it’s a great example of a little going a long way. This is all about balance – you want to know that the ham, mustard and mushrooms are there, so don’t be tempted to overdo it with the cheese.
Oh and don’t scrimp on the gravy here. It tastes so good that you’ll probably want to spoon it straight from the pan into your mouth, Or maybe that’s just me…
- 2 tbsp Olive Oil
- 1 Shallot peeled and finely chopped
- 50 g Chestnut Mushrooms sliced
- 1 tbsp Vermouth or Dry White Wine
- 50 g Stilton crumbled
- 2 Rump Steaks
- ½ tsp Sea Salt
- ½ tsp Freshly Ground Black Pepper
- ½ tsp Paprika
- 2 tsp Dijon Mustard
- 4 slices Prosciutto Crudo or Parma Ham
- 300 ml Good Quality Beef Stock
- 1 tsp Cornflour slaked in 1 tsp water
- Fresh Parsley to garnish
- Pre-heat the oven to 180°C
- Heat 1 tbsp of the olive oil in a pan over a medium heat. Add the shallot and fry for 2-3 minutes, before adding the mushrooms. Sauté for a further 10 minutes until softened.
- Add the vermouth, bring to a simmer then crumble in the stilton. Stir until the cheese melts, then remove the pan from the heat.
- Place the steaks onto a chopping board, cover with cling film and pound gently with a rolling pin until they’re around ½cm thick.
- Lightly season the steaks on both sides with the salt, pepper and paprika. Spread the mustard onto one side of each steak and top each with two slices of prosciutto. Spread the mushroom and blue cheese mixture over the top, making sure it’s evenly distributed.
- Tightly roll the steak up from the short side. Either secure the seam with cocktail sticks or tie some cook’s twine around the roulade to stop it from coming open.
- Heat the remaining olive oil in an oven-proof casserole over a medium heat. Carefully add the roulades and fry for a few minutes on each side until browned. Pour over the beef stock then cover the dish and transfer to the oven. Cook for 60 to 75 minutes, turning the roulades once or twice during this time.
- When cooked remove the roulades from the sauce, cover with foil and keep warm.
- Either return the casserole to the hob or pour the gravy into a saucepan, then bring to a simmer. Add the cornflour to thicken the sauce to your desired consistency.
- Remove the cocktail sticks or twine from the roulades, then slice them. Serve on top of mashed potato, with a generous spoonful of gravy over each roulade and a sprinkling of freshly chopped parsley. Serve the remaining gravy alongside in a jug.
|Estimated Values Per Serving|
|of which Saturates||5||g|
|of which Sugars||4||g|
Note: Nutritional Information is shown per serving of the recipe shown above. Any side dishes or garnishes shown in photos are not included unless they are specifically listed as part of the recipe.