Sous-Vide Beef Roulades

Tender beef roulades filled with a flavorful mustard, bacon, and pickle mixture, cooked to perfection in a sous-vide water bath for a juicy and savory dish.

Preparation Time: 30 minutes
Cooking Time: 2 hours
For: 4 servings

Ingredients

• 4 slices of beef (e.g., topside for roulades)
• 4 tablespoons medium-spicy mustard
• 2 large pickles
• 1 tablespoon bacon cubes
• 1 medium onion, finely chopped
• 1 teaspoon fresh marjoram leaves
• A little balsamic vinegar
• Salt to taste
• 300 milliliters of gravy

Required Equipment

Sous-Vide stick
Vacuum sealer & bags

Preparation Method

Prepare the Roulades:

• Flatten the beef slices, brush them with mustard, and sprinkle with salt.

Prepare the Filling:

• In a pan, fry the bacon cubes with the chopped onions.
• Stir in the fresh marjoram leaves and add a little balsamic vinegar to slightly acidify the mixture.
• Let the mixture cool before using it as the filling.

Assemble the Roulades:

• Place the cooled bacon and onion mixture at the bottom of each beef slice.
• Cut the pickles into wedges and place them on top of the onion mixture.
• Fold in the sides of the beef and roll it up tightly to form the roulade.

Sous-Vide Cooking:

• Vacuum seal the roulades together with the gravy.
• Cook them at 65°C for 2 hours in the sous-vide water bath.

Finishing Touches:

• After cooking, remove the roulades from the bag and serve with the sauce.
• If necessary, thicken the sauce before serving.