Burgundy Beef Roulade Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C).
• STEP 2.Lay the beef flat on a cutting board and season with salt and pepper.
• STEP 3.In a skillet, cook the bacon until crispy. Remove from the skillet and set aside.
• STEP 4.In the same skillet, sauté the mushrooms and onions until softened. Remove from heat and let cool.
• STEP 5.Spread the mushroom and onion mixture evenly over the beef, leaving a small border around the edges.
• STEP 6.Place the cooked bacon on top of the mushroom and onion mixture.
• STEP 7.Roll the beef tightly, tucking in the filling as you go.
• STEP 8.Secure the roulade with kitchen twine or toothpicks.
• STEP 9.Heat oil in a large oven-safe skillet over medium-high heat. Sear the roulade on all sides until browned.
• STEP 10.Pour the red wine and beef broth into the skillet, scraping up any browned bits from the bottom.
• STEP 11.Cover the skillet with a lid or foil and transfer to the preheated oven.
• STEP 12.Bake for about 2 hours, or until the beef is tender and cooked to your desired doneness.
• STEP 13.Remove the roulade from the skillet and let it rest for a few minutes before slicing.
• STEP 14.Meanwhile, strain the cooking liquid from the skillet and return it to the stove.
• STEP 15.Simmer the liquid over medium heat until it reduces and thickens into a sauce.
• STEP 16.Slice the roulade into thick slices and serve with the red wine sauce.

Cooking Tips

• Choose a tender cut of beef, such as beef tenderloin or top sirloin, for the roulade.
• Make sure to tie the roulade tightly to keep the filling intact during cooking.
• If you prefer a thicker sauce, you can add a slurry of cornstarch and water to the cooking liquid.

Storage and Serving

• Leftover roulade can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the roulade slices in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) until heated through.
• Serve the Burgundy Beef Roulade with mashed potatoes, roasted vegetables, or a side of crusty bread.