Porter-braised roulades with butter-cooked carrots
A classic porter stew in a modern twist! Rolls of sirloin steak simmered in porter and served in a rich, creamy sauce with blackcurrant jelly. With mashed potatoes, butter-cooked carrots and fried mushrooms, it makes a lovely autumn dinner.
Ingredients · Servings 4
- Porter-braised roulades
- 800 g sirloin steak
- 1 cup wheat flour
- 1 tbsp rapeseed oil
- 2 tablespoons butter
- 2 yellow onions
- 1 clove of garlic
- 3 bay leaves
- 1 tsp black peppercorns
- 2 cups water
- 50 cl porter
- 2 tablespoons concentrated veal stock
- 3 dl whipping cream
- 3 tbsp blackcurrant jelly
- toothpick
- salt
- Butter-cooked carrots
- 500g carrot
- 5 dl water
- 100g butter
- 1 pot of fresh chives
- salt
- black pepper
- Fried sponge
- 250 g mushrooms
- 2 tablespoons butter
- 1 tbsp rapeseed oil
- salt
- black pepper
- Serving
- 800 g floury potatoes
- 1 pot fresh curly parsley
Method · 1 h 15 min
- Place the fillet steak on a cutting board and season with salt. Roll into rolls and secure with toothpicks. Roll the rolls in flour.
- Heat a large pot with oil and butter. Brown the roulades on all sides until nicely browned.
- Meanwhile, peel and chop the yellow onion. Peel and crush the garlic. Add the onion and garlic to the pot along with the bay leaf and black peppercorns. Add the water, porter and veal stock.
- Reduce the heat, cover and simmer for about 45 minutes, or until the meat is tender and the toothpicks come out easily.
- Peel and boil the potatoes until soft. Let them steam and then press with a potato press. Set aside under a lid. Brown the butter and finely chop the parsley.
- Quarter the mushrooms. Heat a frying pan with butter and oil and brown the mushrooms on all sides until nicely browned. Season with salt and black pepper.
- Peel the carrots and cut them into coarse pieces. Bring water and butter to the boil in a saucepan. Season with salt and black pepper and cook the carrots until soft, uncovered. Finely chop the chives and mix into the saucepan.
- Lift the meat and onion out of the pot. Add the cream and blackcurrant jelly and bring the sauce to a boil. Taste. Remove the toothpicks from the roulades and return the meat and onion to the pot.
- Mix the mashed potatoes with browned butter and chopped parsley.
- Serve the porterhouse stew with mashed potatoes, fried mushrooms and butter-cooked carrots.
