Rouladen Cooking Class with Chef Rob

beef flank steak

🥗Healthier: turkey breast

💰Cheaper: pork loin

Turkey is leaner, while pork is often less expensive.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat content, while smoked sausage can be more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option, while white wine can be less costly.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while seasoned water is budget-friendly.

Cut the flank steak in half and cover it with saran wrap.

Pound the flank steak as thin as possible using a meat tenderizer or a cast iron pot.

Spread dijon mustard evenly over the pounded flank steak.

Sprinkle yellow onions over the mustard on the steak.

Lay dill pickles lengthwise across the steak.

Place strips of smoked bacon on top of the pickles.

Roll the steak tightly from one edge to the opposite edge, tucking in the fillings as you go.

Secure the rolled steak with butcher twine, tying it three times around and once lengthwise.

Heat olive oil in a cast iron pan until hot.

Season the outside of the roulade with kosher salt and black pepper.

Sear the roulade in the hot pan for a few seconds on all sides until browned.

Remove the roulade from the pan and set aside.

Add butter to the pan, then add chopped carrots and celery to sauté until the onions are translucent.

Stir in tomato paste and cook it out to enhance the flavor.

Pour in red wine to deglaze the pan, scraping the bottom to release flavors, and reduce the wine by half.

Return the roulade to the pan and cover it with a lid.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary