Beef roulade with leek, bacon and mustard

Name: Beef roulade with leek, bacon and mustard
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Rods (approx. 125 g each) Leek; 1/2 l clear broth (instant); 4 Beef roulades (approx. 190 g each); 7-10 Tbsp Salt; 4 TSP grainy mustard; 8 discs Bacon; 25 g clarified butter; 1 TABLESPOON Tomato paste; 1/8 l dry red wine; 600 g Tomatoes; 1/2 (approx. 125 g) Lettuce; 1 Onion; 3 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Pepper; 3-4 Tbsp Olive oil; 300 g ribbon noodles; 3-4 Tbsp dark sauce thickener; 2-3 TABLESPOONS Fresh cream; 7-10 Tbsp Parsley; 4 Roulade needles or wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Rods (approx. 125 g each) Leek
1/2 l clear broth (instant)
4 Beef roulades (approx. 190 g each)
7-10 Tbsp Salt
4 TSP grainy mustard
8 discs Bacon
25 g clarified butter
1 TABLESPOON Tomato paste
1/8 l dry red wine
600 g Tomatoes
1/2 (approx. 125 g) Lettuce
1 Onion
3 TABLESPOONS white balsamic vinegar
7-10 Tbsp Pepper
3-4 Tbsp Olive oil
300 g ribbon noodles
3-4 Tbsp dark sauce thickener
2-3 TABLESPOONS Fresh cream
7-10 Tbsp Parsley
4 Roulade needles or wooden skewers

Directions

1
Clean and wash the leek and cut the white leek into two 10-11 cm long pieces. Bring the broth to the boil, add the leek pieces to the broth, cover and cook for 5-6 minutes. Cut the green leek pieces into very fine strips. Drain the leek sticks and collect the stock. Let the leeks cool down. Place the roulades on a work surface, season with a little salt and brush with mustard. Cover with 2 slices of bacon and place a leek stick on each end of the meat.
2
Roll the leeks into the roulades and pin them with roulade needles or wooden skewers. Heat clarified butter in a roasting pan and fry the roulades thoroughly all around. Add leek strips and tomato paste and deglaze with red wine and stock. Bring to the boil, cover and stew for 50-60 minutes. In the meantime, wash the tomatoes, dab dry and cut into quarters. Clean, wash and drain the lettuce. Peel and chop onion. Mix vinegar, onions, salt and pepper. Whip the oil into it. Mix vinaigrette and tomatoes and put aside. Put the pasta in plenty of boiling salted water and cook for about 5 minutes. Remove the roulades from the stew and keep warm. Bring the stock to the boil, stir in the sauce thickener and bring to the boil again briefly.
3
Peel and chop onion. Mix vinegar, onions, salt and pepper. Whip the oil into it. Mix vinaigrette and tomatoes and put aside. Put the pasta in plenty of boiling salted water and cook for about 5 minutes. Remove the roulades from the stew and keep warm. Bring the stock to the boil, stir in the sauce thickener and bring to the boil again briefly. Refine sauce with crème fraîche and season to taste with salt and pepper. Drain the pasta on a sieve. Cut the roulades into slices and arrange on plates with the noodles and sauce. Garnish with parsley. Season tomato salad again and arrange with lettuce leaves in portioned bowls. Add extra
4
Refine sauce with crème fraîche and season to taste with salt and pepper. Drain the pasta on a sieve. Cut the roulades into slices and arrange on plates with the noodles and sauce. Garnish with parsley. Season tomato salad again and arrange with lettuce leaves in portioned bowls. Add extra