Mains
ChefNicole Maawad
Roast Beef Roulade with Bifteck Slices
A delicious and easy roast beef roulade made with biftek (thin steak slices). Serve with mashed potatoes and seasonal vegetables for an elegant, crowd-pleasing meal.
Roast beef roulade made with biftek slices! An easy, delicious recipe perfect for the table.
Ingredients
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- 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
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- Lay out the biftek slices in a rectangular shape with a little black pepper and roast seasoning
- Roll the biftek slices after placing garlic, pistachios and carrot inside them
- 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
- Add the stock and let it simmer for about one hour, then remove the meat from the stock and set it aside
- Using an immersion blender, purée the vegetables into a broth and use it in the rosto sauce
- Rosto sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 1 to 2 cups of puréed cooked vegetable broth combined with the meat stock
- 200 milliliters cooking cream
- Salt
- Roast seasoning
- How to prepare the sauce:
- Place the butter and flour over the heat and stir a little
- Add the vegetable and meat broth and continue stirring
- Finally add the cooking cream and leave the mixture on the heat for a few minutes to reach the desired consistency
- Serve the roast beef with potato purée, which is boiled and mashed potatoes with milk or cream, butter and salt
Recipe tags
MainsInternationalDairy freeGluten freeEgg free
