for 4 person

Preparation

8	thin beef cutlets (e.g. flank, round) (approx. 80 g each)
1 tbsp	mustard
¼ tsp	salt
a little	pepper

Filling

8	bacon strips
1	shallot, finely chopped
1 tbsp	parsley, finely chopped
1	carrot, in 8 sticks

To braise the meat

2 tbsp	white flour
½ tsp	salt
a little	paprika
	oil for frying
1 tbsp	white flour
2 dl	red wine
2 dl	beef bouillon
1 sprig	rosemary
	salt and pepper to taste

How it's done

Preparation

Pat the meat dry with paper towels. Mix the mustard, salt and pepper, use to coat one side of the meat.

Filling

Place the bacon on top of the prepared meat. Spread the shallot, parsley and carrot on top, place the two longer edges on top of the filling, roll up, secure with kitchen twine.

To braise the meat

Mix the flour, salt and paprika. Heat the oil in a frying pan, toss the meat in the seasoned flour in batches, brown the meat in the pan, remove. Toast the flour in the same pan until chocolate brown. Add the red wine, stock and rosemary, stir and bring to the boil. Return the meat to the pan, cover and cook over a low heat for approx. 30 mins., turning the meat occasionally. Remove the lid and finish cooking for approx. 15 mins., season.

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