Beef Roulades, Stuffed with Artichoke Hearts

1 hour (without marinating time), elaborate Marinate the meat slices with the aromatics and the finely diced roasted vegetables in red wine for one night. On the day of preparation, remove the meat from the marinade and dry it. Drain red wine, bring to a boil once and skim. Preheat oven to 170 °C.

For the stuffing:

Sauté the chopped shallots in a little butter. Add the Parma ham and sauté as well. Sauté artichoke hearts and mushrooms. Season with garlic and mustard, add vermouth and cream.

Boil down, add finely chopped kitchen herbs, season to taste with salt and freshly ground pepper. Spread the filling on the meat slices, place a corn cob in each of the roulades, roll up and fix with spagat.

Heat oil in a suitable saucepan and brown roulades on all sides. Remove roulades, pour off oil. Melt 20 g butter in the saucepan. Slowly brown the roasted vegetables in it. Add the paradeis pulp and brown. Extinguish with the red wine of the marinade, add the roulades and aromatics, cover and cook in the oven for about 45 minutes. If necessary, add a little water.

Remove the spices from the sauce and pass it through a sieve with the vegetables. If necessary, cook a little more, then mix with the remaining butter (added in ice-cold pieces). Season sauce, arrange roulades and sauce on plates. Serve with mashed potatoes.

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