Tender Beef Rolls With Bacon, Gherkins, Shallots & Mustard

by Zarina
Tender Beef Rolls With Bacon, Gherkins, Shallots & Mustard

Tender pieces of steak rolled with bacon, mustard, shallots, and gherkins secured tightly with twine then sautéed till browned and slow-cooked in a sauce of puréed carrots, celery, and a little red wine to give them the depth of flavour.  These German beef rolls melted in your mouth soft from the slow cooking… the sharpness of the gherkins with the saltiness of the bacon worked beautifully with the beef… the perfect family meal served with crispy roasted potato wedges.

Tender Beef Rolls With Bacon, Gherkins, Shallots & Mustard

Tender Beef Rolls With Bacon, Gherkins, Shallots & Mustard

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 500g Minute Steaks (about 8 thin steaks)
  • Cooking Oil
  • 1 tbsp Butter
  • 2 Gherkins sliced thin
  • 2 tbsps Dijon mustard
  • 2 Echelon Shallots chopped fine
  • 8 Bacon Rashers diced
  • 3 Carrots diced small
  • 3 Celery Stalks diced small
  • 100ml Red Wine
  • 100ml Chicken or beef stock
  • 2 Bay leaves
  • 2 Peppercorns
  • 2 tbsps cream or cream fraiche (I used oat cream)
  • Salt
  • Pepper


  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!
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