Alex Thiel – German Gymnasium Aussie Beef Roulade, White Asparagus, Young Carrot & Potato Puree

Method

1. Slice 5 equal size beef stripes and flatten them with a meat tenderiser.
2. Season with salt and pepper, spread mustard on each slice.
3. Add streaky bacon, gherkin, and a quarter piece of peeled shallot on each slice.
4. Roll up each roulade and use butchers’ twine to keep in form.
5. Heat up a medium size pot with oil and add beef roulades. Turn each roulade until every one of them is nicely browned. Take out and put on the side.
6. Add diced leek to the pot, then add celeriac and carrot and sauté until slightly browned.
7. Add tomato paste and roast for one additional minute. Pour in red wine and let reduce by half.
8. Add beef roulades and fill up with beef stock, thyme, and bay leaf. Cover and let cook for approximately 1 hour.
9. In the meantime, peel and wash, quarter and cook potatoes in light salted water.
10. Bring milk to boil and set aside. When potatoes thoroughly cooked, strain water and put them back on the heat to steam off excess water.
11. Take potatoes off the heat and press through masher. Add milk, butter and season with salt and nutmeg. Fill in piping bag and keep warm.
12. Peel white asparagus and carrots. Blanch both in salted water and then transfer in ice water. Take out of water and set aside.
13. Check roulades after one hour. When meat is tender transfer roulades to a plate, remove twine and keep warm.
14. Strain sauce through a fine sieve and bind with cornstarch and water to desired thickness. Keep warm.
15. Melt butter in a saucepan. Add asparagus and carrots and season with salt, pepper, and nutmeg.
16. Cut one roulade in 3 equal slices. Put 2 pieces asparagus on the middle of the plate. Add one carrot on top of asparagus.
17. Arrange the 3 slices of the beef roulade right next to the asparagus. Pipe two spiral dots of mashed potatoes diagonal the asparagus. Drizzle the sauce over the sliced beef roulades and garnish with chervil.