HOW TO MAKE BEEF ROULADE WITH ESPAGNOLE SAUCE

BEEF ROULADE WITH ESPAGNOLE SAUCE INGREDIENTS AND PROCEDURES.

Espagnole

1 Pc Carrots (Diced)

1 Pc White Onion (Diced)

2 Stalks Celery (Diced)

2 Tbsp Flour

2 Tbsp Butter

1 Liter Brown Stock

2 Tsp Tomato Paste

1 Pc Bay Leaf

1 Bunch Thyme

1 Bunch Parsley

1 Tsp Pepper Corns

Procedure:

1. Wrap bay leaf, thyme, parsley and pepper corns on a cheese cloth.

2. On a pot sauté carrots, onion and celery until caramelized.

3. Add in flour and butter and continue to cook until golden brown.

4. While whisking add in stock slowly. Keep whisking until smooth

5. Add in herbs

6. Simmer until sauce is thick enough to cover the back of a wooden spoon.

7. Strain sauce.

Beef Roulade

6 Slices Beef Sirloin (1/4 inch thick about 120 grams each)

1 Pc Carrots (Baton Slices & Blanched)

18 Pcs Asparagus (Peeled & Blanched)

1 Pc White Onion (Julienne)

1 Bunch Thyme

1 Bunch Rosemary

Dijon Mustard

Twine

Mashed Potatoes

Buttered French Beans

Sauce Espagnole

Procedure:

1. Pound beef then top carrots, asparagus, white onions. Then add thyme and rosemary. Season with salt and pepper. Roll beef then secure with a kitchen twine.

2. Season beef with salt and pepper then brush with mustard.

3. Sear on all sides then lower heat to continue to cook until preferred doneness.

4. Serve with sauce espagnole, buttered French beans and mashed potatoes.