Roulades with orange and leek filling

Ingredients for 4 servings:

• 1 stalk(s) leek (small stalk)
• 2 oranges
• 4 beef roulades
• 4 tsp mustard, medium hot
• salt and pepper
• 2 tbsp vegetable oil
• 400 ml beef broth
• 200 ml orange juice
• 1 slice(s) farmer’s bread without crust
• 2 tbsp honey (liquid flower honey)
• 2 tbsp orange marmalade
• 200 ml crème fraîche

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Trim and wash the leeks, then cut the light green leaves into approximately 10-centimeter-long strips. Peel the oranges with a knife, removing any white pith. Cut both oranges into fillets. Spread the roulades on a work board and pat dry with kitchen paper. Brush the tops of each with 1 teaspoon of mustard, season with salt, and pepper. Top the roulades with the leek and half of the orange segments. Tightly roll up the meat with the filling and tie with roulade pins or kitchen string. Brown the roulades all over in hot oil. Pour in the beef stock and orange juice. Cover and simmer over medium heat for approximately 60 minutes. Roughly dice the slice of bread, add it along with the honey, and simmer for another 30 minutes. Remove the roulades from the braising liquid. Whisk the sauce thoroughly, stir in the orange marmalade and crème fraîche, and season with salt and pepper. Briefly warm the remaining orange segments in the sauce. Serve with tagliatelle pasta.