Braised Beef Roulade With Brussels Sprouts And Mashed Potatoes - cooking recipe

Ingredients

4 None thin beef steaks
2 tbsp English mustard
75 g smoked streaky bacon, finely chopped
6 None gherkins, finely chopped
5 tbsp sunflower oil
500 g button mushrooms, halved
1.25 litres vegetable stock
250 ml red wine
1 kg potatoes, peeled and chopped
1 kg Brussels sprouts
200 ml milk
50 g butter
25 g cornflour
Pinch None icing sugar
Pinch None grated nutmeg

Preparation

Brush the beef with mustard and season. Mix the bacon and pickles. Place the filling at one end of each steak then roll up tightly and secure using toothpicks.
Heat 3 tbsp oil in a Dutch oven, add the beef and sear over medium-high heat for 3-4 mins, turning. Remove from the pan. Add 2 tbsp oil and saute the mushrooms for 2-3 mins. Set aside. Deglaze with 1 cup stock then simmer for 8-10 mins. Return the beef to the pan and cover with the remaining stock and red wine. Gently simmer for 1 hour 30 mins.
Meanwhile, cook the potatoes in boiling, salted water for 15-20 mins until tender then drain. Cook the sprouts in a separate pan of boiling, salted water for 10-15 mins until tender. Drain. Heat the milk and butter then mash into the potatoes until smooth.
To serve, remove the beef from the pan then whisk in the cornstarch and powdered sugar over medium heat until thickened. Divide the sprouts, mushrooms and mashed potatoes between 4 plates then slice the beef and place on top. Drizzle with gravy then serve.