Beef Roulade with Red Cabbage and Boiled Potatoes

PREPARATION

Roulades 

1. Cut the shallots into long strips and sauté in a pan for 5 minutes. Set aside to cool.  
2. Lay the steaks out with the long side crosswise. Divide them in the centre to make 4 equal-sized pieces from 2 steaks.  
3. Use a sharp knife to create a rectangular, flat piece, tripling the surface area. The cut should be like a bow or half an S, without cutting all the way through the steak. Ensure the cuts are evenly deep. 
4. Coat the steaks with mustard.  
5. Slice the gherkins lengthwise and place them on the steaks along with the shallots. Season with salt and pepper. 
6. Carefully roll up the steaks and tie with kitchen string.  
7. Sear for 7-8 minutes on all sides.  

Sauce:  

1. Wash, peel and roughly dice the vegetables. Quarter the mushrooms.  
2. Sauté the vegetables and mushrooms in a pan with 1 tablespoon of rapeseed oil for 8 minutes over medium to high heat. Add the tomato paste and continue to sauté for 1-2 minutes.  
3. Deglaze with red wine and vegetable stock. Add thyme sprigs, nutmeg, and simmer for 15 minutes. Remove the thyme.  
4. Mix 2 tablespoons of corn starch with 50 ml cold water, then add to the sauce. Simmer for an additional 2 minutes, stirring constantly.  
5. Remove the pan from the heat and stir in the cold butter. Season with salt and pepper.  
6. Heat the roulades in the sauce over medium heat for 10 minutes, ensuring the internal temperature reaches approximately 80°C (176°F). 
7. Serve the roulades hot, accompanied by Christmas red cabbage and boiled potatoes. Garnish with chopped parsley leaves. 

This Beef Roulade with Redefine Flank brings together classic flavours, vibrant ingredients, and the next generation of plant-based meat- all in one impressive dish. Inspired by traditional roulade, it’s rich, savoury, and full of character. The Redefine Beef Flank delivers a bold, meaty texture that looks, feels, and tastes just like the real thing- making it ideal for centrepiece meals that don’t compromise. Each roulade is packed with flavour and served in a deep, aromatic sauce made with red wine, herbs, and a medley of vegetables including carrots, parsnips, onions, and celery. The result? A velvety, savoury base that elevates every bite while adding fibre and nutrients to the plate. Served with tender red cabbage and boiled potatoes, it’s a dish full of colour, balance, and nostalgia. The cabbage brings a sweet-tangy punch (and a boost of antioxidants), while the potatoes are perfect for soaking up every last drop of that flavourful sauce. Whether you’re cooking to impress or craving a weekend roast-style moment, this dish is a total showstopper.