Braised Beef Roulades

Ingredients

• 800 gBeef
• 100 gBacon
• 40 gZwieback
• 10 gSalt
• 0.5 gNutmeg
• 40 gButter
• 400 mlBeef broth
• 24 gSardelle
• 40 gLemon
• 36 gEgg yolk
• 2 gPepper
• 4 pcskuchengarn

Instructions

1. 1

   Prepare

   • Cut the beef roast into about 4 large thin slices (total ~800 g). Pound with a meat mallet to about 4–5 mm thickness.
   • Season the slices lightly with salt and a pinch of ground nutmeg.
   • Sprinkle rusk crumbs over the meat, place 2–3 thin bacon slices on each.
   • Roll up tightly and tie with kitchen twine. Grind some black pepper over the rolls.
2. 2

   Sear

   • Melt butter in a large braising pan until slightly browned.
   • Sear the tied roulades on all sides until nicely browned (6–8 minutes). Remove and set aside.
3. 3

   Braise

   • Pour in beef stock so the roulades are half to two-thirds covered (about 400 ml). Deglaze the pan.
   • Return the roulades, cover and simmer very gently for 75–90 minutes until tender, topping up stock if necessary.
4. 4

   Finish sauce & serve

   • Near the end of cooking add chopped anchovy fillets and lemon slices, and a little additional rusk (about 10 g) to thicken.
   • Reduce slightly. Temper the egg yolks with some hot liquid, then whisk into the sauce off the heat to thicken gently.
   • Remove twine, spoon sauce over the roulades and serve immediately.