The best way to travel around Austria is with a car – you find some family-run hotels and restaurants which do not break the bank and offer delicious hide-aways for self-professed gourmets
I walked away very satisfied, even if my tummy was begging for mercy at the end of my Summer Vacation in the Austrian country-side. Loved it!
For more great places to visit, check out a truly authentic collection of gourmet hotels
Schlosshotels and Herrenhäuser – you really can not go wrong with any of these family-run places
Roasted Beef Roulade with celery vegetables and potato dumpling
Recipe by Chef Christian Kastenmeier of Hotel Gmachl Elixhausen
Roasted Beef Roulade with Vegetable and Potato Dumplings
- Total Time: 85 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore
Description
Tender beef roulade, brightened with mustard and herbs, is paired with unique potato and marrow dumplings. A sophisticated yet satisfying meal.
Ingredients
- 4 slices beef loin
- salt and pepper
- 2 carrots
- 2 yellow turnips
- 1 leek
- 1 tbsp Dijon mustard
- some olive oil
- thyme
- rosemary
- 2 shallots
- 1 stick celery
- 1 celery root
- 1 clove garlic
- salt and nutmeg
- chervil
- 2 cups (473 ml) milk
- 1 lbs (454 g) mealy potato
- 3 tbsp ricotta
- 7 oz (200 g) firmed flour
- 2 oz (57 g) butter
- 4 oz (113 g) bovine marrow broken
- 4 oz (113 g) cornstarch
- 5 yolks
Instructions
For the Beef Roulade
- Season one side of the beef loin with salt and pepper, then spread with mustard.
- Cut vegetables into thin strips.
- Place leeks and vegetables on the mustard-covered side of the loin and roll it up.
- Sear the roll in olive oil using a spatula.
- Add thyme, rosemary, and quartered shallots.
- Bake at 75°C (167°F) for 10 minutes.
Celery
- Peel the celery root and cut into 5 cm pieces.
- Blanch in boiling water, then immediately transfer to ice water.
- Fry celery stalks in olive oil; season with salt and pepper.
- Remove from pan, dice, and gently simmer in milk with the celery root.
- Remove from milk and thoroughly puree.
- If necessary, strain through a sieve, season with salt and nutmeg, and finish with finely chopped chervil.
Dumpling
- Rinse marrow under cold running water for 10 minutes until white.
- Bring marrow to room temperature and beat with a whisk until doubled in volume.
- Season with salt and pepper.
- Shape into 20-gram balls and freeze.
- Bake potatoes at 180°C (356°F) for about 30 minutes, then cut in half.
- Hollow out the potatoes and let them dry slightly.
- Press potatoes through a ricer, create a trough, and gently mix in melted butter and remaining ingredients (do not knead).
- Season with salt and pepper and let rest for 5 minutes.
- Divide dough into 60-gram pieces, roll thinly, and fill with marrow.
- Form dumplings and boil in salted water for 10 minutes.
- Remove from water, drain, and toss in brown butter.
Dressing
- Remove meat from the spit and cut into 3 equal pieces.
- Place celery puree on the dish.
- Arrange meat on top of the puree.
- Drizzle with beef sauce and place dumplings alongside.
- Garnish with fresh herbs.
Notes
- For easier rolling, slightly freeze the beef loin for 15-20 minutes before spreading with mustard and vegetables.
- Substitute parsnips or rutabagas for the turnips and carrots for a different flavor profile.
- To make ahead, prepare the potato dumpling dough and marrow balls separately and freeze them for up to 2 months. Boil dumplings from frozen.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5
- Sodium: 600
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 5
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
What type of beef is best for the Roulade?
Beef loin is used for the Roulade, as it is tender enough to roll and hold the filling.
How do I ensure the potato dumplings are light and fluffy?
To achieve light and fluffy potato dumplings, avoid over-mashing the potatoes and ensure they are well-drained before mixing them with flour and egg.
What vegetables are best to include in the filling for the Roulade?
Carrots, turnips, and leek make up the filling here, cut into thin strips before rolling. Celery root and celery stalks are used separately for the puree that accompanies the dish.
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