Serves 4

August 2010

Beef rolls Roman style

Ingredients

• 4 beef escalope (silverside) about 120g each
• 0.25tbsp black pepper corns
• 3 sprigs thyme
• 3 sprigs savory
• 0.5 bunch italian parsely
• 1 onion
• 1tbsp fish sauce
• 200ml meat stock
• salt and pepper from the mill
• 1tbsp soya sauce
• 100ml red wine
• 100ml marsala
• 100g dried dates without stone
• 1tbsp campari

Preliminary Work

• Crush the peppercorns
• Remove the thyme, savory and the parsley leaves from their stems and chop finely
• Peel the onion and chop finely
• Cut the halves of the dates into small cubes

Preparation

Make a herb paste: Mix the crushed peppercorns with the thyme, savory, parsley, onion, campari and soy sauce and put aside. Mix the red wine, marsala, fish sauce, beef stock with the diced dates.

Lay the beef escalope on the work surface and coat with the herb paste. Lay whole dates in a row on the escalope, roll to form a roulade and fix with cocktail sticks.

Heat up some peanut oil in the Duromatic, and brown the beef rolls well on all sides. Then quench with the wine and date mixture, bring to the boil and close the pressure cooker. Heat up until the second ring appears. Then cook the beef rolls for 10 minutes at constant temperature.

Cook for a further 20 minutes with the heat reduced until only the first ring is visible. After this cooking time, remove the pan from the stove and only open when all the pressure has completely dissipated. Take out the beef rolls, remove the cocktail sticks and keep warm.

Cook the sauce to the desired consistency and season.

Tip

Serve with mashed potato and fresh vegetables

This recipe is credited to Rudolf Lehmann Kuhn Rikon AG