"The Taste": Beef roulades with bacon and tasty treats by Frank Rosin

At Rosins' house, there was one dish that always turned out well: beef roulades.

"The Taste": Beef roulades with bacon and tasty treats by Frank Rosin

At Rosins' house, there was one dish that always turned out well: beef roulades. They were, says Frank Rosin, the royal court for his mother. When asked how she managed to do that, she replied: "There has to be a lot of flavor in there." Said and done. There is also a lot of flavor in this roulade recipe from the chef.

This dish requires preparation: 1 1/2 hours cooking 2 hours

ingredients

4 beef roulades (about 150 g each)2 shallots4 gherkins (optional)1 carrot1 onion50 g celeriac4 slices of bacon4 tsp mustard3 tbsp tomato paste4 tbsp rapeseed oilSalt, pepper, sugar2 bay leaves2 cloves10 peppercorns2 sprigs of rosemary1.50 l

preparation

1. Beat the roulades nice and thin between two layers of cling film. Peel shallots and cut into thin rings. Slice gherkins, if using. Peel the carrot, onion and celery and cut into large pieces. Cut bacon into fine strips. In a bowl, mix mustard with 1 tbsp tomato paste.

2. Heat 1 tablespoon of oil in a pan and sauté the shallot rings until translucent. Season with salt, pepper and sugar. Fry until the sugar caramelizes. Take out of the pan. Put 1 tablespoon of oil in the pan and fry the bacon in it until crisp. Remove from stove.

3. Place the roulades on the work surface. Season with salt and a little pepper and brush with the mustard and tomato paste mixture. Scatter shallots and bacon on top. Top with pickle slices if you like. Roll up the roulades tightly and close with two toothpicks. Heat the remaining oil (2 tbsp) in a high saucepan.

4. Sear the roulades on all sides and remove again. Put the carrot, onion and celery in the pot, also sauté, season with salt and sugar. Add the remaining tomato paste (2 tbsp), bay leaves, cloves, peppercorns and rosemary and sauté for 2 minutes. Deglaze everything with red wine and broth. Boil and taste again. Place the roulades back in the pot and simmer, covered, for about 2 hours.

5. Remove the roulades. Strain the roast stock through a sieve, put it back into the pot and simmer for about 1 hour until the sauce is creamy. Flavor with sugar and pepper. Place the roulades back in the sauce and heat through. Arrange on plates, pour over the sauce and serve.

SAT.1 is currently showing the anniversary season of "The Taste". In addition to Frank Rosin, Alex Kumptner, Alexander Herrmann and the reigning winner Tim Raue will also be there.

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