CookEat Recipe
Beef Roulade Arlequin
Beef flank rolled around sausage, ham and herb stuffing, roasted with mirepoix and served with a pickle and red-pepper gravy.
Method
Steps
Step 1
Heat a conventional oven to 450°F. Use one three-pound piece of beef flank, weighed before trimming and twice as long as it is wide. Trim off the excess fat and split the centre crosswise without separating the piece. Season with one teaspoon salt and half a teaspoon ground white pepper.
Step 2
Finely chop the medium onion and lightly brown it in a little butter, then let it cool. Remove the skins from the three raw pork country-style sausages. Mix their contents thoroughly with the two ounces fresh breadcrumbs, one saltspoon thyme, half a tablespoon chopped parsley, one ounce cooked lean ham cut small, two raw whole eggs, one saltspoon grated nutmeg, half a teaspoon salt, half a teaspoon ground white pepper and the cooled onion.
Step 3
Spread the stuffing evenly over the opened beef, roll it up lightly and tie it all around with food-safe roasting twine. Spread enough raw mirepoix to form a bed in a large high-sided hob- and oven-safe metal pan. Lay the roll on it and add two tablespoons melted lard to the bottom of the pan. Cook immediately.
Step 4
Roast uncovered at 450°F for about twenty-five minutes or until the exterior is nicely golden, watching that the mirepoix does not scorch.
Step 5
Measure one gill of finished demi-glace, then loosen this measured portion with a little hot finished unsalted White Broth prepared with veal bones and aromatics only. If the demi-glace was refrigerated or thawed, bring this diluted portion to a full rolling boil while stirring and verify 165°F before use.
Step 6
Reduce the oven setting to 350°F. Stir the two tablespoons flour into the bottom of the roasting pan. Add one gill claret, half a pint hot water, one gill finished tomato sauce and the diluted measured demi-glace; mix the pan sauce well.
Step 7
Return the uncovered pan to the 350°F oven and cook for about fifty-five minutes, turning the beef occasionally and watching the liquid so that the sauce does not catch. Continue until the beef and stuffing have reached at least 74°C throughout, checking several central filling locations, and the pork and aromatic bed are cooked through and have reached 74°C before straining. The clock alone does not determine doneness.
Step 8
Lift out the cooked roll, remove all the twine and keep the roll on a hot serving dish while finishing its sauce.
Step 9
Strain the pan gravy through a fine conical strainer into another saucepan, remove the cooked bed solids and skim the surface fat. Reduce the strained gravy over the heat to three-quarters of a pint.
Step 10
Slice the three good-sized cucumber pickles. Wash and core the three sweet red Spanish-style peppers and cut them into small square pieces. Add the pickles and peppers to the reduced gravy and cook briskly for five minutes.
Step 11
Pour half of the resulting sauce over the whole roll and serve the other half in a separate sauce bowl. Serve promptly.
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