Serves 4
1½ pounds/675g boneless bottom-round rump roast or thin sliced sirloin strips
1 teaspoon/5ml/5g kosher salt
¼ teaspoon/2ml/.6g black pepper
2 tablespoons/30ml/28g German style mustard
2 large stalks celery, cut into thin slices 3-4 inches/7.5j-10cm long
2 medium carrots, cut into thin slices 3-4inches/7.5-10cm long
12 small dill pickles, cut into slices 3-4 inches/7.5-10cm long
½ cup/120ml/60g flour
1 large onion, sliced
2 bay leaves
1 cup white wine/250ml
4 cups chicken stock/1 liter
If using a roast cut thin slices across the grain about ½ inch/1.27cm thick. Place each one between sheets of plastic wrap and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a narrow oval, about 6 x 3 inches/15 x 7.5cm. When all are pounded, season the scallops with salt and pepper. Spread a thin layer of mustard on each scallop. Starting at the short end place three celery sticks, three carrot sticks, and a pickle in a bundle. Roll up the meat, and secure it with toothpicks. When all the rolls are formed, season with the remaining salt. Spread the flour on a plate, and dredge, lightly coating them. Pour the olive oil in the pan, and set it over medium-high heat. Shake excess flour from the rolls, lay them in the pan in one layer, and cook, rotating and moving them around, until browned all over. Push the rolls to the side of the pan, and scatter the onion slices and any remaining carrot and celery sticks on the pan bottom. Drop in the bay leaves, and cook the vegetables about 5 minutes. Turn the heat to high, pour in the white wine, and let it heat and reduce until almost completely evaporated. Pour in just enough broth to cover the rolls, and bring it to a boil. Adjust the heat to keep the liquid simmering. Cook for an hour and 15 minutes*, or until the beef is tender and the sauce has reduced to a consistency you like.
*YaDa Tip: if using sirloin strips cook for 10-15 minutes or vegetables are cooked. Serve with mashed potato.
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