- Spread each of the roulades with 1 teaspoon of mustard, then sprinkle with ½ teaspoon of paprika and season with ½ teaspoon of salt and 2 big pinches of pepper. Drape 2 slices of bacon over each roulade, folding the long sides around the middle and wrapping the meat up tightly. Wrap kitchen twine around each one and tie it up. Heat 2 tablespoons of clarified butter in a frying pan and sear the roulades on all sides until they are golden brown, then remove them from the pan and place them in the deep steamer basket. Deglaze the cooking juices with the beef stock and boil it down over a high heat.
- While it is boiling, peel the onion, garlic and carrot. Halve the onion, cut the carrot into large chunks, clean the mushrooms, put them all into the blender jug and, with the measuring beaker in place, chop with the turbo button/8 seconds. Use the spatula to scrape the mixture down the inside of the blender jug. Add the rest of the clarified butter and, the measuring beaker not inserted, melt for 1 minute/speed setting 2/60 °C, then, the measuring beaker not inserted, sweat everything with the roast button/4 minutes.
- Add the tomato purée, bouquet garni, 600 ml warm water and warm beef stock to the vegetables in the blender jug, place the deep steamer basket on top, close the lid and cook the roulades with the steamer button/1 hour.
- Lift off the deep steamer basket and keep the roulades warm. Remove the bouquet garni. Sprinkle the flour into the sauce and, with the measuring beaker in place, blend everything for 1 minute/speed settings 4–8, increasing the speed gradually. Finally, with the measuring beaker in place, warm through the sauce once more for 2 minutes/speed setting 2/95 °C.
If no children are eating the roulades, you can replace 100 ml of the beef stock with red wine.
Red cabbage and dumplings make good accompaniments to this dish.
Bon appétit with Monsieur Cuisine