Category : Beef
Author : extremedzine
Hits : 2461
Date : 15/02/2003
For the Roulades:2 pounds sirloin of beef, sliced into 1/2-inch-thick slices about 9 x 4 inchesFreshly ground black pepper to taste3 medium cloves garlic. Minced1/2 pound Westphalian or Black Forest ham, thinly sliced to fit over the sirloin slices25-30 basil leaves, washed and dried1 tablespoon vegetable oil1 tablespoon unsalted butter For the Sauce:2 tablespoons sugar2 tablespoons unsalted butter2 cups Riesling or other white wine1/2 cup raisins1/2 cup heavy cream1 teaspoon arrowroot dissolved in 1 TB water1/4 teaspoon kosher saltPinch of freshly ground black pepper1/8 teaspoon freshly grated nutmeg
TO PREPARE THE ROULADES: On a clean work surface, lay a slice of the beef with a long edge facing you. Season each slice of the meat with salt, pepper, and the garlic. Cover the beef with pieces of ham (cut the ham to cover the meat evenly). Lay 3 or 4 basil leaves on top. Roll the beef up to make a long, tight package. Slice the roulade into pieces about 3 inches long. Secure each roulade closed with a toothpick. Repeat this with the rest of the beef. Set the roulades aside while you make the sauce. The roulades can be made a day ahead and refrigerated until ready to cook.TO MAKE THE SAUCE: In a saucepan over medium-high heat, whisk the sugar and butter together, then cook, undisturbed, until the sugar begins to caramelize to a light toffee color. Remove the pan from the heat and carefully add the wine; when you add the liquid the sugar will splatter at first and then solidify. Return the pan to the heat and stir the sauce until the sugar liquefies. This will take about 5 to 7 minutes. Add the raisins and simmer until the wine reduces by about a third. Add the cream to the sauce and bring the sauce to a boil. Boil for about 1 minute. Season with salt, pepper, and nutmeg. Set aside while you cook the roulades.TO COOK THE ROULADES: Heat a large skillet, add the oil and butter and, when the foam begins to subside, add the roulades to the pan. Don't overcrowd the pan or the roulades won't brown. If necessary, cook the beef in batches. Brown the roulades over high heat on all sides, about 5 minutes. Transfer the cooked roulades to a warmed platter and remove the toothpicks. Add the sauce to the skillet. Increase the heat to high and scrape the bottom of the pan with a wooden spoon to collect any browned bits. Serve the roulades with the sauce on top.
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
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