Taste of Oktoberfest - Episode 7 - Rouladen with Chef D

beef flank steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and pork is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol.

Welcome to the show and introduction to the dish.

Chef D discusses the meat choice and preparation, mentioning it’s a tougher cut with little fat.

Boil beef and onion stock to reduce it, using marrow bones for gelatin.

Prepare stuffing by mixing ground pork and liverwurst in a bowl.

Chop dried salami and add it to the stuffing mixture for flavor.

Take the stuffing mixture and place it on the beef flank steak.

Add gherkin pickles to the stuffing and roll the beef tightly around it.

Tuck the sides of the beef as you roll to keep the stuffing in place.

Place the rolled beef in an oven-safe cast iron skillet.

Bake in the oven at 350°F for about 12 to 13 minutes.

Remove the roulade from the oven and let it rest for 3 to 5 minutes to retain moisture.

While resting, reduce the sauce further by boiling it and adding bourbon.

Whisk in ice-cold butter to thicken and shine the sauce.

Slice the roulade and serve with the sauce over it.

Cooking Techniques

Equipment Needed

Spice Level: