Summary

Ingredients

• 4 carrot (s), young
• 12 spring onion (s)
• 100 g wild arlic (fresh from the market)
• 50 g cream cheese with herbs
• 2 teaspoons mustard, medium hot
• 2 tablespoon lemon juice
• 1 large onion (s), red
• 4 beef roulade (s) 130 - 150 g each
• salt and pepper
• 2 tablespoons oil
• 0.25 liter ¼ red wine
• 2 tablespoon butter, ice cold
• sugar
• Nutmeg, grated

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Instructions

1. Blanch 4 young carrots in salted water for 5 minutes. Blanch 12 spring onions for 1 minute. Rinse, drain, and pat dry.
2. Wash wild garlic, shake dry, remove coarse stalks, and halve any large leaves lengthwise. Mix cream cheese with mustard and lemon juice. Peel red onion and cut into wedges.
3. Pound each beef roulade flat. Season with salt and pepper. Spread cream cheese mixture on each. Arrange 3 spring onions and 1 carrot lengthwise on each roulade, and distribute wild garlic evenly. Roll up tightly and secure with roulade needles or toothpicks.
4. Heat oil in a large casserole over medium-high heat. Sear roulades on all sides until browned, about 8–10 minutes total. Add red onion wedges and cook for 2 minutes. Pour in red wine. Cover and braise over low heat for 1 hour to 1 hour 15 minutes until tender.
5. Remove roulades from pot. Puree the sauce, then simmer for 5 minutes. Whisk in cold butter pieces. Season with salt, pepper, a pinch of sugar, and grated nutmeg. Return roulades to the sauce and warm for 2–3 minutes.
6. Serve roulades with boiled or mashed potatoes.