Beef Roulades

Makes 4 servings.


  • 4 beef cutlets (for the roulades)
  • Salt and pepper, to taste
  • Paprika, to taste
  • 4 tsp. hot mustard
  • 8 slices bacon, uncooked
  • 1 Tbsp. butter
  • 1 large carrot, cut into small cubes
  • 1 small leek, cut into slices
  • 1 c. red wine
  • 1 c. gravy, thickened
  • 1 bay leaf
  • 2 rosemary stems, stripped from the stem


  • 9 oz. ground beef
  • Salt and pepper, to taste
  • Paprika, to taste
  • 1 small onion, chopped
  • 3 springs of parsley, chopped
  • 4 oz. Le Gruyère® cheese, grated
  • 1 egg yolk


Mix together the ingredients for the filling.

Season the beef cutlets on both sides with paprika, salt and pepper. Brush with mustard and lay two slices of bacon on each cutlet. Cover with ground beef filling and roll the cutlets up. Tie together with kitchen thread.

Sauté roulades on all sides in butter and remove. Reduce the temperature to sauté carrots and leek in remaining butter. Deglaze with red wine and add gravy. Add bay leaf, rosemary and roulades. Cover and stew for 30 to 40 minutes at a low temperature. Turn roulades every 5 minutes.

Remove roulades for serving. Throw out bay leaf and purée the sauce in a blender. Serve sauce on top of the roulades.