Redefine Meat beef roulade with brown sauce

Name: Redefine Meat beef roulade with brown sauce
Ingredients: 120 g Shallots; 4 Pickles (about 100 grams); 4 Dijon mustard; 600 g Redefine Meat beef bavette, thawed; 1 rapeseed oil; 300 g Onions, coarsely chopped; 300 g Carrots, coarsely chopped; 300 g Celery, coarsely chopped; 750 ml Red wine; 250 g Mushrooms, sliced; 150 g Parsnip, coarsely chopped; 0.5 Nutmeg; 1.5 l Vegetable stock; 3 Sprigs of fresh thyme; 50 g Butter; 10 g Cornstarch; 1 chopped parsley; 50 ml Cold water

The plant-based beef roulade, made with Redefine Runderbavette, offers a rich and juicy alternative to traditional beef roulade.Served with a creamy potato gratin and crispy haricot verts, this dish forms a complete and refined meal. Perfect for chefs who want to surprise their guests with a plant-based twist on a classic main course.

Ingredients

120gShallots

4Pickles (about 100 grams)

4Dijon mustard

600gRedefine Meat beef bavette, thawed

1rapeseed oil

300gOnions, coarsely chopped

300gCarrots, coarsely chopped

300gCelery, coarsely chopped

750mlRed wine

250gMushrooms, sliced

150gParsnip, coarsely chopped

0.5Nutmeg

1.5lVegetable stock

3Sprigs of fresh thyme

50gButter

10gCornstarch

50mlCold water

1chopped parsley

Preparation

Cut the shallots into long strips and sauté them in a pan for 5 minutes. Set aside to cool.
Place the steaks in front of you with the long side facing you. Divide them in the middle to make 4 equal pieces from two steaks.
Use a sharp knife to create a rectangular, flat piece and triple the surface area. The cut should resemble an arch or a half S, without cutting all the way through the meat. Make sure the cuts are evenly deep.
Brush the steaks with mustard.
Slice the pickles lengthwise and place them on the steaks along with the shallots. Season with salt and pepper.
Carefully roll up the steaks and tie them with kitchen twine.
Sear the roulades all around for 7-8 minutes.

Wash, peel, and coarsely chop the vegetables. Quarter the mushrooms.
Sauté the vegetables and mushrooms in a pan with 1 tablespoon of canola oil for 8 minutes over medium to high heat. Add the tomato paste and cook for another 1-2 minutes.
Deglaze with red wine and vegetable stock. Add the thyme sprigs and nutmeg and let simmer for 15 minutes. Remove the thyme.
Mix 2 tablespoons of cornstarch with 50 ml cold water and add this to the sauce. Let it simmer gently for another 2 minutes, stirring constantly.
Remove the pan from the heat and stir in the cold butter. Season with salt and pepper.

Heat the roulades in the sauce over medium heat for 10 minutes, ensuring the core temperature reaches about 80°C.
Serve the roulade hot, accompanied by potato gratin and haricots verts. Garnish with chopped parsley.