Molé Beef Rouladen
Ingredients
- For the bean paste
- 1 sm jar Kidney beans (about 425 ml)
- 1 generous pinch Cocoa Chili Seasoning
- 1 tsp chopped garlic cloves
- 2 Tbsps Lemon infused olive oil
- 100 grams Crème fraiche
- 1 tsp lemon juice
- freshly ground peppers
- For the peppers
- 1 shallot
- 1 garlic clove
- ½ red chili pepper
- ½ orange Bell pepper
- 1 pc Lemon peel (about 2 cm)
- 1 tsp clarified butter
- 1 Tbsp white balsamic vinegar
- 1 tsp Hazelnut oil
- For the rouladen
- 8 small Steak (each about 100 grams)
- 1 Tbsp clarified butter
- For the molé sauce
- 250 milliliters Veal stock
- 75 grams Dark chocolate
- 1 tsp Mole-spice mixture
- cornstarch (to thicken as desired)
- salt
Preparation steps
For the bean paste, drain beans, rinse with water and drain. Set aside about 1/3 of the beans for garnish. Puree remaining beans with the cocoa chili, salt, garlic, lemon olive oil, creme fraiche and lemon juice and season with pepper. For the peppers, peel and chop shallot and garlic. Rinse chile pepper and bell pepper, remove seeds and ribs and chop finely.
Finely chop lemon rind. Sauté shallot and garlic in butter. Add chile pepper, bell pepper and lemon zest and continue cooking. Stir vinegar and oil into about half the pepper mixture for topping steaks. Set remaining pepper mixture aside for molé sauce.
Flatten steaks to about 5 mm (approximately 1/4 inch) thick and season with pepper. In hot clarified butter, quickly sear steaks on both sides (they should remain a little pink in the middle) and season with salt. Spread bean paste on each steak and roll up. Transfer rolled steaks to a plate, sprinkle with pepper mixture and let cool to lukewarm. For the molé sauce, heat veal stock, stir in chocolate until melted and sprinkle in molé spice.
Thicken molé sauce as desired with cornstarch dissolved in a little water. Stir remaining pepper mixture into sauce and season with salt. Drizzle rolled steaks with warm molé sauce and garnish as desired with beans to serve.
