Tender Beef Rolls With Bacon, Gherkins, Shallots & Mustard

Instructions

1. Lay the beef slices on a flat surface with plastic wrap or parchment paper above roll a rolling pin over the meat to flatten them to about 1/4” thickness
2. Spread the mustard over a slice of the beef, and then on one end of the slice, add a couple of slices of gherkins, a tablespoon of minced shallots, and 1/8 of the diced bacon. 
3. Roll the beef strip up starting from the filled end and making sure the ends are tucked in, so the filling does not fall out, tie securely with some cooking twine
4. In a saucepan on medium heat, melt the butter and gently fry the roulades until beautifully browned all over. Set aside.
5. In the same pan, add the diced carrots and celery and sauté until soft
6. Return the beef rolls to the pan on top of the vegetables, add the red wine, and stock
7. Add the bay leaves, peppercorns, salt, and pepper, cover, and simmer for 1.5 hours
8. Remove the beef from the pan and set it aside, covered
9. Purée the sauce with a hand blender or blitz in a food processor and return to the pan
10. Add cream and season to your liking, return beef to the saucepan and serve to pipe hot with whatever potato, noodle, or rice accompaniment you fancy!