Beef Roulades with Gnocchi
Ingredients
- For the beef
- 4 slices Beef roulade (approximately 160 grams or 5.5 ounces)
- salt
- freshly ground peppers
- 2 Tbsps spicy Mustard
- 4 leaves Green cabbage
- 8 slices Smoked bacon
- 1 Tbsp Pastry flour
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 100 milliliters Red wine
- 400 milliliters Beef broth
- 2 carrots
- 2 shallots
- 1 stalk Celery
- 1 stalk Leeks
- For the gnocchi
- 800 grams starchy potatoes
- 1 egg
- 160 grams Pastry flour
- Nutmeg
- 2 Tbsps butter
Preparation steps
For the beef: Preheat oven to 160°C (approximately 325°F).
Flatten beef, season with salt and pepper and brush with mustard. Blanch cabbage in salted water, rinse, pat dry and place on beef. Add 2 slices of bacon to each piece of beef.
Roll up beef, secure with kitchen twine and dust with flour. Heat oil in a pan and sear beef on all sides. Add tomato puree, then deglaze with red wine and broth.
Peel and dice carrot and shallot. Rinse and dice leek and celery. Add vegetables to beef, place in the oven and roast for about 1.5 hours. Turn beef throughout cooking time.
For the gnocchi: Rinse potatoes and boil in salted water for about 30 minutes. Drain, peel, press through a rice and evaporate. Combine potatoes, egg and flour. Season with salt and nutmeg. Knead into a smooth dough. Shape into a finger-thick log on a floured surface and cut into segments, about 1.5 cm (approximately 1/2 inch) wide. Press with a fork, cover with a tea towel let rest for about 10 minutes.
Cook gnocchi in boiling salted water for about 8-10 minutes. Remove gnocchi when they float to the surface.
Remove beef from oven. Return pan to the stove and add a bit of broth, as needed. Season with salt and pepper and remove kitchen twine from beef.
Remove gnocchi from water and toss in hot, melted butter.
Plate beef and drizzle with pan juices. Serve with gnocchi.
