Herb roulades

Ingredients for 4 servings:

• 30 g porcini mushrooms, dried
• 1 shallot(s)
• 3 garlic cloves
• 1 bunch of parsley
• 1 bunch of basil
• 100 g bacon, fattier without rind
• 1 tbsp capers
• 1 tsp lemon juice
• 4 beef roulades
• salt and pepper
• 4 tsp mustard, hot
• 2 tbsp oil
• 100 ml beef stock
• 125 ml white wine, dry
• 100 g crème fraîche

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 30 minutes

with porcini mushrooms

Soak the porcini mushrooms for about 30 minutes, then remove and chop. Filter the soaking water. Finely chop the herbs, shallot, and garlic cloves, and dice the bacon. Mix the porcini mushrooms, herbs, shallots, garlic, and bacon with the capers and lemon juice. Season the roulades with salt and pepper and brush with mustard. Spread the filling on top and roll up the roulades, secure them, and sear them vigorously in hot oil. Pour in the mushroom liquid, beef stock, and wine. Cover and braise for about 90 minutes. Then remove the roulades and keep warm. Stir the crème fraîche into the pan juices and serve the sauce with the roulades.