German Beef Roulade With Parsley Mashed Potatoes - cooking recipe

Ingredients

3 tbsp clarified butter
100 g chorizo, diced
4 None onions, peeled, 2 finely diced, 2 cut into cubes
4 large slices braising steak (about 180g each)
100 g creamy goat's cheese
2 None apples, 1 peeled, cored and thinly sliced, 1/2 cut into wedges, 1/2 diced
1 None carrot, peeled and diced
1 tbsp tomato puree
250 ml red wine
1 kg potatoes, peeled and chopped
300 g parsley roots, peeled and roughly chopped
2 tsp sugar
1 tbsp cornflour, mixed with 4 tbsp water to a smooth paste
250 ml semi-skimmed milk
50 g + 1 tbsp butter
30 g fresh flat-leaf parsley, little reserved for garnish, remainder chopped

Preparation

For the roulades, melt 1 tbsp butter and saute the chorizo and finely diced onions until browned. Season the beef then spread each slice with cheese. Top with the chorizo mixture and apple slices. Roll up tightly and secure with butcher's twine.
Melt 1 tbsp butter and sear the roulades over high heat for 10 mins, turning. Set aside. Add the carrot and cubed onions to the pan and saute for 3 mins. Add the tomato paste and cook for 2 mins. Add the wine and 2 cups water and bring to a boil. Return the roulades to the pan, cover and simmer for 2 hours.
Meanwhile, cook the potatoes and parsley root (or celeriac, if using) in boiling salted water for 20 mins. In a small saucepan, bring the milk and 3 1/2 tbsp butter to a boil. Drain the potatoes and parsley roots and return to the pan. Add the milk mixture and chopped parsley and mash.
To finish, remove the roulades from the pan and keep warm. Strain the sauce into a clean saucepan, add 1 tsp sugar and season. Add the cornstarch slurry and bring to a boil. Return the roulades to the sauce and simmer gently.
In a separate saucepan, heat the remaining butter and sugar and saute the apple wedges and cubes for 2 mins. Arrange the roulades and potatoes on serving plates, drizzle with the sauce and garnish with sauteed apples and parsley.