Stuffed Beef Roulades in Creamy Roquefort Sauce with Potatoes

Name: Stuffed Beef Roulades in Creamy Roquefort Sauce with Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: swedish
Ingredients: 600 g minute steaks (about 8 thin slices); 2 tbsp Dijon mustard; 2 tbsp pickled gherkins or dill pickles, finely chopped; 1 pcs shallot, finely chopped; 1/2 tsp salt; 2 pinch black pepper, freshly ground; 2 tbsp butter for frying; 3 dl heavy cream; 1 dl water; 1 1/2 tbsp concentrated beef stock; 100 g Roquefort cheese (or other flavorful blue cheese), crumbled; 1 tsp Chinese dark soy sauce; 1 tsp cornstarch (optional, if needed); 900 g waxy potatoes; 2 tbsp fresh parsley, finely chopped

By Culiora

Fyllda lövbiffsrullader i krämig roquefortsås och potatis served on a plate, photographed in natural light

Tender beef roulades stuffed with Dijon mustard and diced pickles, gently simmered in a rich, creamy Roquefort sauce. Traditionally served with freshly boiled potatoes and sweet-tart lingonberries.

Servings: 4
Prep time: 20 min
Cook time: 35 min
Total time: 55 min

Ingredients

600 g minute steaks (about 8 thin slices)
2 tbsp Dijon mustard
2 tbsp pickled gherkins or dill pickles, finely chopped
1 pcs shallot, finely chopped
1/2 tsp salt
2 pinch black pepper, freshly ground
2 tbsp butter for frying
3 dl heavy cream
1 dl water
1 1/2 tbsp concentrated beef stock
100 g Roquefort cheese (or other flavorful blue cheese), crumbled
1 tsp Chinese dark soy sauce
1 tsp cornstarch (optional, if needed)
900 g waxy potatoes
2 tbsp fresh parsley, finely chopped

Instructions

Peel the potatoes and boil them in lightly salted water until tender, about 20–25 minutes. Drain and keep warm under a lid.
Lay the thin beef slices flat on a cutting board. If uneven in thickness, gently pound them out using a meat mallet or the flat side of a chef's knife. Season lightly with salt and pepper.
Spread a thin layer of Dijon mustard over each slice. Evenly scatter the finely chopped shallot and pickled gherkins on top.
Roll up each slice tightly from the short end. Secure the seam with wooden toothpicks so they do not open while searing.
Melt the butter in a large skillet or sauté pan over medium-high heat. Brown the roulades on all sides until nicely colored, about 3–4 minutes in total. Transfer them briefly to a plate.
Pour the water, heavy cream, and concentrated beef stock into the pan, whisking to deglaze the pan drippings. Bring to a boil.
Crumble in the Roquefort cheese and add the dark soy sauce. Lower the heat and simmer until the cheese has completely melted into a smooth, creamy sauce. If a thicker consistency is desired, dissolve the cornstarch in one tablespoon of cold water and whisk it into the sauce.
Return the roulades to the pan. Cover and let simmer over low heat for about 12–15 minutes, until the beef is thoroughly tender and has absorbed the flavors of the sauce. Season the sauce to taste with freshly ground pepper and a pinch of salt if needed.
Remove and discard the toothpicks before serving. Garnish with finely chopped parsley and serve immediately alongside the freshly boiled potatoes.