Marinated beef roulades with apricot and goat cheese filling

Ingredients for 3 servings:

• 3 beef roulade(s) each approx. 200 g
• 100 ml red wine
• 50 ml port wine
• 1 tbsp soy sauce
• 1 tbsp, heaped thyme, dried
• 70 g dried apricots
• 70 g soft goat cheese
• 3 tsp, heaped mustard, grainy
• 6 slices of bacon
• 1 small onion(s), red
• 3 pinches of cumin powder
• 1 tbsp clarified butter for frying
• e.g. salt and pepper
• 300 ml beef stock
• 200 ml water
• 50 ml cream
• 30 g dried apricots
• 5 allspice berries
• 1 pinch of cinnamon
• 15 g cornstarch
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 1 day 2 hours 25 minutes

the classic filled with a different twist

The day before, spread out the meat and flatten it a little more if necessary. Combine the red wine, port wine, soy sauce, and thyme in a container and place the roulades in it, covering the meat. Seal the container and refrigerate. The next day, peel the onion, halve it, and slice it into strips. Cut the dried apricots into sticks for the filling and into cubes for the sauce. First, slice the soft goat cheese, then cut the slices into sticks. Remove the roulades from the marinade, squeezing them dry and patting them dry. Set the marinade aside for later. Then, spread the roulades out and season with salt and pepper. Spread a heaped teaspoon of granulated mustard over each roulade and sprinkle with a pinch of cumin. Next, place two slices of bacon on top and scatter some red onion strips over them. Finally, alternate the apricot sticks and the soft goat cheese lengthwise. Carefully roll up the roulade and secure it securely. Remove any thyme from the marinade, as it will become too bitter when seared. Heat the clarified butter in a casserole dish and sear the roulades on all sides. Remove the meat. Deglaze with the beef stock and use a wooden spoon to scrape up any excess meat juices from the bottom. Add the water and the remaining marinade. Return the roulades to the dish. Add the diced apricots and allspice berries, cover, and simmer for at least 2 hours on the stovetop at a low temperature (or in the oven at 160°C top/bottom heat). When the roulades are tender, remove them from the liquid and keep warm. Strain the sauce through a sieve and bring to a boil. Mix the cornstarch with a little water and gradually add it to the sauce, stirring continuously until the desired consistency is reached. Finally, pour the cream into the sauce and season with salt, pepper, and a pinch of cinnamon. I served it with spaetzle tossed in butter and flavored with nutmeg.