Rinderrouladen

Lay the beef roulade slices between cling film and flatten them with a meat mallet or a heavy pan to about 5 mm thick.

6 beef roulade slices · 6 slices smoked streaky bacon · salt and black pepper · 2 large shallots for the sauce · 400 ml beef stock

Season each slice with salt and black pepper and spread with Dijon mustard. Lay a slice of bacon on top, then half a gherkin across the short end and a sprinkle of the finely chopped shallots.

6 slices smoked streaky bacon · 3 large gherkins · 4 tbsp Dijon mustard · 2 shallots · salt and black pepper · 2 large shallots for the sauce

Fold in the long sides, roll up tightly from the gherkin end and tie each roll with kitchen twine. Heat the oven to 160 °C fan.

3 large gherkins · salt and black pepper · kitchen twine · 2 large shallots for the sauce

Heat the clarified butter in a heavy casserole and brown the rolls hard on all sides. Lift them out.

1 tbsp clarified butter · salt and black pepper · 2 large shallots for the sauce · 60 g ice-cold butter

In the same pot, sweat the soup vegetables and the shallots for the sauce with the tomato paste and sugar for about 5 minutes, until they start to colour.

2 shallots · salt and black pepper · 1 bunch of soup vegetables · 2 large shallots for the sauce · 1 tsp tomato paste · 1 tbsp sugar

Add the red wine in three goes, letting each one reduce almost completely before adding the next. Then pour in the beef stock.

6 beef roulade slices · 2 large shallots for the sauce · 400 ml dry red wine · 400 ml beef stock

Return the rolls to the pot, cover and braise in the oven for 90 minutes.

salt and black pepper · 2 large shallots for the sauce

Test a roll with a fork. If it is still firm, give it another 15 to 30 minutes.

Take out the rolls and remove the twine. Pass the sauce through a sieve, simmer it for 3 to 5 minutes, then take it off the heat and whisk in the ice-cold butter piece by piece until glossy.

1 tbsp clarified butter · salt and black pepper · kitchen twine · 2 large shallots for the sauce · 60 g ice-cold butter

Pour the sauce over the rolls, scatter with chives and serve with potatoes, dumplings or spätzle, and red cabbage.

salt and black pepper · 2 large shallots for the sauce · 400 ml dry red wine · chives · potatoes

Bon appétit.