Beef Rouladen

21st May 2015

Interview: Killian Fox
Photographs: Yousef Eldin

“This is something I love cooking in the colder months. It’s a German dish that my father used to make. He used to sit at the table with a bottle of wine while preparing it and we’d help him – with the wine and with battering out the beef – amid a lot of chatter. It’s a simple and really delicious dish.”
Laragh Stuart, food producer, County Wicklow

Serves 5


600g fillet or flank of beef (ask your butcher for very thin steaks)
Dijon mustard (about 75g)
15 thin slices of pancetta or prosciutto (about 200g)
15 gherkins
35g flour
1 tbsp paprika
Salt and pepper
Olive oil
200g pearl onions, peeled
Rapeseed oil (or sunflower)
300g chestnut mushrooms (or any type you prefer)
300ml red wine
A few sprigs of fresh thyme, finely chopped
2 bay leaves
2 tbsp organic vegetable stock (in 200ml of water)


Lay some cling film on a board and place a steak on it. Place some cling film on top of it and with a meat tenderiser proceed to pound it to your preferred thinness. I like it almost paper-thin. Repeat this until you have thinned out all your steaks. Cut them into strips wide enough to hold your gherkins.

Spread a generous amount of Dijon mustard on each steak and place a pancetta strip on top. Roll the steak tightly around a gherkin. Secure the roll with one or two cocktail sticks.

Heat some butter and oil in a small skillet heat and add the pearl onions, cover with parchment paper and let simmer gently for about 20 minutes until soft. Set aside.

Combine the flour, paprika, salt and pepper in a large bowl and gently coat your beef rouladen.

In a large pot, heat some rapeseed oil, add the rouladen in batches and brown them on all sides.

Return all the rouladen to the pot and add the softened pearl onions, mushrooms, thyme, bay leaves, stock and red wine. Place a lid on the pot and cook for 1 hour on medium heat, then take the lid off and cook for a further hour. (Alternatively you can put the pot in an oven with the lid on for 2 hours at about 120˚C.)

Remove all the cocktail sticks and serve with parsnip and potato mash and an orange and parsley gremolata.

Posted 21st May 2015

In Recipes


Interview: Killian Fox
Photographs: Yousef Eldin