John Myers
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Roulade Filled with Green Beans
The perfect roulade filled with green beans recipe with a picture and simple step-by-step instructions.
Roulades
- 4 piece Beef Roulade
- 12 Stripes Bacon
- 4 Stripes Pickled cucumber
- 300 g Green beans
- Mustard hot
- Salt pepper
- Clarified butter for frying
sauce
- Root vegetables – carrots, celery, leeks, onions
- 1 tsp Tomato paste
- 1,5 tbsp Flour
- 5 cl Vermouth dry
- 5 cl Port red
- 200 ml Red wine
- 300 ml Beef broth
- Salt, pepper, sugar
- Lemon zest
- Ice-Cold butter pieces
Spice bag
- 1 piece Clove of garlic
- 3 disc Ginger
- 1 piece Bay leaf
- Peppercorns, allspice seeds, mustard seeds, juniper berries
- Pinch off the ends of the beans and blanch in salted water for 5 minutes, rinse in cold water.
- Brush the roulades with mustard and season with salt and pepper. Top with the bacon strips and the pickled cucumber. Distribute the beans evenly on the roulades, then roll them up and seal them. Fry the roulades in hot clarified butter, remove and keep warm.
- Now fry the diced root vegetables in the pot. Briefly toast the tomato paste and flour. Deglaze first with wormwood, then with port wine and then in two or three batches with the red wine, reducing each time. Put in the roulades, pour on the beef broth, braise over a mild heat, turn occasionally
- Put the ingredients for the spice bag in a tea bag and tie. Put the bag in the pot. Let it continue to cook.
- Remove the finished roulades from the sauce and keep warm. Strain the sauce and bring it to the boil again. Put the vegetables from the sieve into a tall container and puree with the blender. Add enough vegetable puree to the sauce until it binds. Season with lemon zest, salt, sugar and pepper, season to taste. Slowly stir in the ice-cold butter.
- Serve the finished roulades with the sauce and dumplings or dumplings.
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