Stuffed Beiried Slices in Red Wine Sauce

For the Stuffed Beiried Slices in Red Wine Sauce, sauté young onion in a little butter.

In a separate pan, sear the beiried slices in an olive oil and butter mixture on both sides. Pull the meat out of the pan, season with salt and pepper and let it marinate.

In the meat pan, fry the mushrooms and fry out the liquid. Season with a little lemon juice and add to the onions. Add half of the parsley and sauté a little.

In the meantime, melt some butter in the meat pan and sauté the shallots until translucent.

Stir the mustard powder with white wine to a smooth paste.

Coat the inside of the beef slices with the mustard mixture, fill in the mushrooms, fold over and close with roulade needles.

Coat the outside of the roulade with mustard and cook slowly in the oven at about 100° C.

Extinguish the gravy with red wine and bring to the boil. Stir in crème fraîche and assemble the sauce with a blob of cold butter. Season with salt, pepper and the remaining parsley.

Serve the stuffed beef slices in red wine sauce hot!

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