Beef Roulade

OMELET INSTRUCTIONS

• 1
  In a bowl, whisk the eggs with a fork, add peas, salt, pepper, and tarragon, and mix.
• 2
  In a non-stick pan over low heat, warm the oil, pour in the egg mixture, and slowly fry from one side just until the surface of the omelet is no longer raw. Set aside on a plate.

MEAT INSTRUCTIONS

• 1
  Preheat the oven to 160 ˚C.
• 2
  Cut the meat lengthwise two-thirds of the way through and open it up like a book. Cover with plastic wrap or a plastic bag and pound it evenly to a thickness of 1 cm. Season the entire surface of the meat with salt and pepper and spread 40 g of mustard over it. Arrange the bacon on the meat, then place the prepared omelet on top. Roll up the meat and tie it tightly with kitchen twine. Season the entire surface of the roulade with salt.
• 3
  Finely chop the onion. In a saucepan over medium heat, warm the oil, add the onion, and sauté for 20 minutes, stirring frequently, until browned. Add the remaining mustard, spices, and herbs, and mix. Pour in the wine and let it reduce to half its volume. Add 800 ml of water, bring to a boil, and simmer for 2 minutes. Then pour the contents of the saucepan into a roasting pan.
• 4
  Place the roulade in the roasting pan, cover with aluminum foil, and place in the preheated oven. Bake for 2.5 hours until tender. Turn the meat halfway through baking and cover the roasting pan again with aluminum foil.
• 5
  Strain the pan juices into a saucepan, add the roux, mix, and bring to a boil. Reduce the heat to one-quarter and simmer for 20 minutes. Reduce the sauce to a volume of 500 ml. Add the cream, bring to a boil, and cook for 30 seconds. Remove from heat, blend thoroughly, and strain through a fine sieve. Season with salt to taste. Pour the finished sauce over the sliced roulade.