Description
Tender beef roulade, brightened with mustard and herbs, is paired with unique potato and marrow dumplings. A sophisticated yet satisfying meal.
Ingredients
Units
Scale
- 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
- some olive oil
- 1 clove garlic
- salt and nutmeg
- 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