Chef Edward Clegg demonstrates how to make a roulade of beef, complimented perfectly with parsley and potato. You will learn how to prepare the meat from start to finish, how to prepare your sides to ensure simultaneous completion, as well as how to plate the dish for maximum effect.
150g beef escalope
200ml brown stock
15g pine nuts
30g minced meat
5 potatoes (scooped)
For the mushroom jus, reduce the brown stock by infusing with mushroom to required strength.
Thicken with cornstarch slurry and strain.
Boil the potato scoops in salted water.
Toss in butter and sprinkle with chopped parsley.
For the roulade, hammer the escalope if required.
Season with salt, pepper and stuff the mix (chopped raisins and pine nuts) binding the edges with egg.
Roll in a piece of aluminium foil to retain the shape.
Sear in a hot pan and bake at 200°C for 4 minutes.