Savory Beef Rolls with Bacon in Red Wine Sauce
- 600 g / 1 lb beef fillet, sliced into thin strips
- 4 slices of bacon (approx. 100 g)
- 1 large onion, finely chopped (approx. 150 g)
- 2 tbsp / 30 g unsalted butter, softened
- 240 ml / 1 cup red wine, such as Merlot or Cabernet Sauvignon
- 240 ml / 1 cup heavy cream
- 2 tbsp / 30 ml sweet and strong mustard
- 2 tsp / 10 ml soy sauce
- 2 tbsp / 30 g black currant jelly
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
1. 1. Preheat the oven to 190°C / 375°F.
2. 2. In a large skillet, cook the bacon over medium heat until crispy, then remove and set aside.
3. 3. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
4. 4. Season the beef strips with salt and pepper.
5. 5. In a small bowl, mix together the red wine, soy sauce, and black currant jelly, and set aside.
6. 6. Place a beef strip on a flat surface, spread a small amount of mustard on it, then top with a slice of bacon.
7. 7. Roll up the beef tightly and secure with toothpicks if needed. Repeat with remaining ingredients.
8. 8. Place the beef rolls seam side down in the skillet with the onion and cook for 2 to 3 minutes per side until browned.
9. 9. Transfer the skillet to the oven and bake for 12 to 15 minutes, until the beef reaches your desired doneness.
10. 10. Remove the skillet from the oven and stir in the heavy cream.
11. 11. Bring the sauce to a simmer and cook for 2 to 3 minutes until slightly thickened.
12. 12. Serve the beef rolls with the red wine sauce spooned over top and garnish with chopped parsley if desired.
13. Note: Handle hot skillet with oven mitts to prevent burns. Use caution when consuming alcohol in food.
- oven
- skillet
- cutting board
- knife
- spoon
- toothpicks
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