Beef Roulades Cut from Fillet with Brussels Sprouts Leaves and Pomegranate Seeds

Summary

Ingredients

• 8 slices beef fillet (s), approx. -10 mm thick
• 8 slices Parma ham
• 200 g meat
• 2 shallot (s), diced tiny
• Mustard medium hot
• 500 g Brussels sprouts
• 1 pomegranate
• salt and pepper
• nutmeg
• 1 tablespoon butter
• Clarified butter

For the sauce:

• 80 ml port wine, red
• 80 ml red wine, dry
• 400 ml meat stock, (glass)
• 60 ml juice, (pomegranate juice)
• 1 shallot (s), diced
• 1 teaspoon mustard, (fig mustard)
• 1 teaspoon balsamic vinegar, (crema di balsamic vinegar)
• salt and pepper
• 30 g butter, ice-cold pieces
• 1 teaspoon cornstarch
• 0.5 teaspoon ½ caramel, possibly

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Instructions

1. Place the beef fillet slices between a cut plastic bag and carefully pound or roll them wide with a platter or rolling pin. Mix the meatloaf with the shallot cubes. Brush the meat slices with mustard, season with salt and pepper, place the ham slices on top, place about 25 g of rolled minced meat on top and wrap the roulade as tightly as possible with the edges slightly folded. Fix with a roulade needle, toothpick or butcher`s thread.
2. Cut off the stem of the Brussels sprouts generously and remove the first 2-3 leaves. Separate the clean green leaves from the florets as much as possible. This is real fuss work, but is rewarded by the later taste result. Blanch the leaves in lightly salted water for about a minute, quench with ice-cold water and spin dry.
3. Cut the pomegranate in half, place a sieve over a saucepan and use a teaspoon to scrape out the fruit kernels with the juice and place in the sieve. Remove the white skins.
4. In the meantime, bring the port and red wine to the boil for the sauce and reduce to half. Top up with the meat stock and the collected pomegranate juice, bring to the boil again and reduce the liquid by approx. 200 ml. Season with fig mustard, balsamic vinegar, salt and pepper. Stir in pieces of butter, bring to the boil and thicken with the cornstarch that has been dissolved in 2 teaspoons of water. To get a nice dark brown sauce, stir in some sugar couleur.
5. Preheat the oven to 160 ° top and bottom heat. Fry the roulades in a large pan in clarified butter on high heat for a short time, then put the pan in the oven for 8 minutes. The roulade is not done yet, but the meat will still be pink and tender, as most people love it with this quality of meat. If you want it well done, you should leave the roulades in the oven for two minutes longer, but no longer because the tender meat would suffer.
6. Melt the butter in a pan, toss the Brussels sprouts in it and season with salt, pepper and nutmeg.
7. Place the cabbage leaves on the plates, spread the pomegranate seeds on top, cut the roulades diagonally and serve them standing next to them. Spread the sauce around it. As a side dish boiled potatoes, mashed potatoes or spaetzle.