Ingredients:
For the Beef Roulades:
1 ½ lbs beef sirloin or flank steak, thinly sliced
8-10 strips of thick-cut bacon
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
½ tsp dried thyme
1 tbsp Dijon mustard (optional, for extra flavor)
For the Filling:
1 small onion, thinly sliced
1 tbsp butter
½ cup shredded beef (or thin beef strips)
½ tsp salt
¼ tsp black pepper
1 tbsp Worcestershire sauce
For the Roasted Vegetables:
1 lb baby potatoes, halved
3 large carrots, cut into chunks
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried rosemary
For Glaze (Optional):
2 tbsp balsamic glaze or BBQ sauce
1 tbsp honey
Instructions:
Caramelize the Onions:
Heat butter in a pan over medium heat. Add sliced onions and cook until soft and golden brown (about 10 minutes).
Stir in shredded beef, Worcestershire sauce, salt, and black pepper. Set aside.
Prepare the Roulades:
Lay the thinly sliced beef flat. Spread a thin layer of Dijon mustard (if using).
Place a spoonful of the caramelized onion filling onto each slice and roll tightly.
Wrap each roll with a strip of bacon, securing with toothpicks if needed.
Sear the Roulades:
Heat olive oil in a skillet over medium-high heat. Sear the bacon-wrapped roulades on all sides until golden and crispy (about 3-4 minutes).
Roast the Roulades & Vegetables:
Preheat oven to 375°F (190°C).
Toss baby potatoes and carrots with olive oil, salt, black pepper, and rosemary.
Place the seared roulades on a rustic black baking tray, surrounded by the vegetables.
Roast for 25-30 minutes, until bacon is crispy and beef is tender.
Glaze & Serve:
Brush roulades with balsamic glaze or BBQ sauce mixed with honey for a glossy finish.
Serve warm, garnished with fresh thyme or parsley.
Enjoy:
A rustic and hearty dish packed with smoky, savory flavors and crispy textures! 🥩🥓🔥✨
