Beef roulades cut from the fillet with Brussels sprout leaves and pomegranate seeds

Ingredients for 4 servings:

• 8 slice(s) beef fillet(s), approx. 8-10 mm thick
• 8 slices of Parma ham
• 200 g minced meat
• 2 shallots, diced very finely
• Mustard, medium hot
• 500 g Brussels sprouts
• 1 pomegranate
• salt and pepper
• nutmeg
• 1 tbsp butter
• Clarified butter
• 80 ml port wine, red
• 80 ml dry red wine
• 400 ml gravy (jar)
• 60 ml juice (pomegranate juice)
• 1 shallot(s), diced
• 1 tsp mustard (fig mustard)
• 1 tsp Balsamic vinegar (Crema di Balsamic vinegar)
• salt and pepper
• 30 g butter, ice-cold pieces
• 1 tsp cornstarch
• ½ tsp caramel coloring, if desired

Instructions

Working time approx. 2 hours 15 minutes; Total time approx. 2 hours 15 minutes

A rather laborious kitchen task, but one that is rewarded with a wonderful taste experience

Place slices of beef fillet between a cut-open plastic bag and gently pound or roll them flat with a spatula or rolling pin. Mix the minced meat with the diced shallots. Brush the meat slices with mustard, season with salt and pepper, place ham slices on top, then place about 25g of rolled minced meat on top and roll up the roulade as tightly as possible, with the edges slightly folded in. Secure with a roulade pin, a toothpick, or butcher’s twine. Generously trim the base of the Brussels sprouts and remove the first 2-3 leaves. Separate as many clean green leaves from the florets as possible. This is a real fiddly job, but the flavor is rewarded later. Blanch the leaves in lightly salted water for about a minute, rinse with ice-cold water, and spin dry. Cut the pomegranate in half, place a sieve over a saucepan, and scrape out the seeds and juice using a teaspoon, then add to the sieve. Remove the white pith. Meanwhile, for the sauce, bring the port and red wine to a boil and reduce by half. Add the meat juices and the reserved pomegranate juice, bring back to a boil, and reduce the liquid by about 200 ml. Season to taste with fig mustard, balsamic vinegar, salt, and pepper. Stir in the butter pieces, bring to a boil, and thicken with the cornstarch dissolved in 2 teaspoons of water. To create a nice dark brown sauce, stir in a little caramel color. Preheat oven to 160°C (top and bottom heat). Briefly sear the roulades all over in a large pan in clarified butter over high heat, then place the pan in the oven for 8 minutes. The roulade isn’t cooked through yet; the meat will still be pink and tender, which is what most people like with this quality of meat. If you want it cooked through, leave it in the oven for two minutes longer, but no longer, as this would damage the tender meat. Melt butter in a pan, toss the Brussels sprout leaves in it, and season with salt, pepper, and nutmeg. Place the cabbage leaves on the plates, scatter the pomegranate seeds on top, slice the roulades diagonally, and arrange them upright next to the meat. Drizzle with the sauce. Serve with boiled potatoes, mashed potatoes, or spaetzle as a side dish.