Summary

Ingredients

• 2 beef roulade (s)
• 2 tablespoon mustard (fig mustard)
• 7 fig (s), dried, cut into small cubes
• 1 handful walnuts, peeled, roughly chopped
• 2 tablespoon mascarpone
• 6 slices ham, lean, smoked (e.g. salmon ham)
• 1 large onion (s), roughly diced
• 2 small carrots, roughly diced
• 1 tablespoon tomato paste
• 160 ml red wine, dry
• 300 ml vegetable stock, hot
• 4 sprigs rosemary
• 3 tablespoon olive oil
• salt and pepper
• Paprika powder

Print Recipe Pin Recipe

Instructions

1. Brush the roulades with fig mustard and season with salt, pepper and paprika powder. Place the ham slices on top of the meat. Mix about 5 of the diced figs, walnuts and mascarpone and distribute half of each on a slice of meat. Spread the needles of 2 sprigs of rosemary on top.
2. Now roll up the roulades and secure with toothpicks. Heat the olive oil in a pan with a lid and fry the roulades vigorously on all sides in the hot fat. Add the onions, carrots, the remaining rosemary (the plucked needles) and the remaining fig cubes to the roulades in the pan and sauté.
3. Stir in the tomato paste, deglaze with red wine and bring to the boil briefly. Pour in the broth and simmer covered over a low heat for approx. 90 minutes. Turn the roulades every now and then.
4. Before serving, take the roulades out of the pan and puree the sauce finely. It goes well with rosemary potatoes and peas.