John Myers
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Beef Roulade with Spinach, Parmesan and Pancetta Filling in Red Wine Sauce
The perfect beef roulade with spinach, parmesan and pancetta filling in red wine sauce recipe with a picture and simple step-by-step instructions.
filling
- 250 g Fresh spinach leaves
- 1 Onion
- 2 Garlic cloves
- 1 tbsp Olive oil
- 20 g Pine nuts
- 20 g Parmesan in one piece
- 1 tbsp Tomato paste
- 6 Discs Pancetta
- Pepper from the grinder
Roast and Sauce
- 1 tbsp Clarified butter
- 1 tbsp Tomato paste
- 200 ml Red wine
- 400 ml Beef stock
- 2 tsp Food starch
- Wash, clean, sort and briefly blanch the spinach in boiling salted water. Drain, chill and squeeze out. Peel the onion and garlic, dice the onions finely and fry half of them in 1 tablespoon of oil. Squeeze the garlic, sauté briefly and remove from the stove. Mix the spinach with half the onion mixture. Roast pine nuts in a pan without fat. Then roughly chop and add to the spinach.
- Wash the meat, pat dry, brush with tomato paste, season with pepper, top with pancetta and spinach, rub Parmesan over the top. Fold in the long sides and roll up into a roulade. Fix with a roulade needle. Heat clarified butter in a casserole and sear the roulades on all sides, remove. Briefly sweat the rest of the onion mixture and roast the tomato paste. Deglaze with red wine and reduce almost completely. Pour the beef stock, put in the roulades. Cover and cook over medium heat for approx. 90 minutes. Take out the roulades and thicken the sauce with cornstarch as desired, stir 2 teaspoons corneal starch with a little sauce until smooth and stir into the sauce, season to taste. There was also homemade gnocchi seared in butter.
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