Beef Roulade with Red Cabbage and Boiled Potatoes

PREPARATION

Roulades 

1.  Cut the shallots into long strips and sauté in a pan for 5 minutes. Set aside to cool.  
2. Lay the steaks out with the long side crosswise. Divide them in the centre to make 4 equal-sized pieces from 2 steaks.  
3. Use a sharp knife to create a rectangular, flat piece, tripling the surface area. The cut should be like a bow or half an S, without cutting all the way through the steak. Ensure the cuts are evenly deep. 
4. Coat the steaks with mustard.  
5. Slice the gherkins lengthwise and place them on the steaks along with the shallots. Season with salt and pepper. 
6. Carefully roll up the steaks and tie with kitchen string.  
7. Sear for 7-8 minutes on all sides.  

Sauce:  

1. Wash, peel and roughly dice the vegetables. Quarter the mushrooms.  
2. Sauté the vegetables and mushrooms in a pan with 1 tablespoon of rapeseed oil for 8 minutes over medium to high heat. Add the tomato paste and continue to sauté for 1-2 minutes.  
3. Deglaze with red wine and vegetable stock. Add thyme sprigs, nutmeg, and simmer for 15 minutes. Remove the thyme.  
4. Mix 2 tablespoons of corn starch with 50 ml cold water, then add to the sauce. Simmer for an additional 2 minutes, stirring constantly.  
5. Remove the pan from the heat and stir in the cold butter. Season with salt and pepper.  
6. Heat the roulades in the sauce over medium heat for 10 minutes, ensuring the internal temperature reaches approximately 80°C (176°F). 
7. Serve the roulades hot, accompanied by Christmas red cabbage and boiled potatoes. Garnish with chopped parsley leaves.