Roast Beef Roulade with Bifteck Slices

Ingredients

• 1 kg beef suitable for biftek (thin steak slices)
• salt
• black pepper
• roast seasoning
• ground cinnamon
• pistachios
• 1 onion
• 4 carrots
• 2 whole heads of garlic
• Roast sauce:
• 3 tablespoons butter
• 3 tablespoons flour
• 1 to 2 cups puréed vegetable/stock (from the cooked vegetables and meat stock)
• 200 ml cooking cream
• How to make the sauce:

Method

1. Lay out the biftek slices in a rectangular shape with a little black pepper and roast seasoning
2. Roll the biftek slices after placing garlic, pistachios and carrot inside them
3. Put a little vegetable oil in a pot, sauté the onion, garlic and carrot, and in the same pot fry the meat roulades on all sides
4. Add the stock and let it simmer for about one hour, then remove the meat from the stock and set it aside
5. Using an immersion blender, purée the vegetables into a broth and use it in the rosto sauce
6. Rosto sauce:
7. 3 tablespoons butter
8. 3 tablespoons flour
9. 1 to 2 cups of puréed cooked vegetable broth combined with the meat stock
10. 200 milliliters cooking cream
11. Salt
12. Roast seasoning
13. How to prepare the sauce:
14. Place the butter and flour over the heat and stir a little
15. Add the vegetable and meat broth and continue stirring
16. Finally add the cooking cream and leave the mixture on the heat for a few minutes to reach the desired consistency
17. Serve the roast beef with potato purée, which is boiled and mashed potatoes with milk or cream, butter and salt