Beef Rolls with Tomato Sauce
Ingredients
- Ingredients
- 4 Roulades
- 2 shallots
- 2 Pickled cucumbers
- 1 Tbsp hot Mustard
- ½ tsp rosemary (chopped)
- 2 Tbsps clarified butter
- 1 carrot
- 200 grams Celery
- ½ stalk Leeks
- 1 garlic clove
- 8 Tomatoes
- 200 milliliters Beef broth
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- 4 fresh bay leaves
Preparation steps
Rinse and pat dry beef cutlets.
Peel shallots and cut into strips.
Cut pickles lengthwise into strips.
Peel carrot and celery and dice finely.
Rinse leek, trim and chop.
Peel garlic and cut into thin slices.
Scald tomatoes in boiling water, rinse in cold water, peel, quarter and remove seeds.
Pound beef slices if necessary to flatten, then spread with mustard. Top with shallots and pickle strips, sprinkle with rosemary, roll up and secure with toothpicks. Season with salt and pepper and sear in melted clarified butter on all sides. Then add carrot, celery, leek and garlic and briefly sauté. Deglaze with broth. Add about 3/4 of the tomatoes, cover, and simmer for about 1 hour over low heat. Take the rolls out of the pan and purée the sauce. Add cream, bay leaves and remaining tomatoes and add a little broth to achieve the desired consistency. Remove toothpicks from rolls. Season with salt and pepper and add rolls to sauce. Heat again for about 5 minutes.
If desired, serve with baguette.
