Beef roulades with apple salad

Tareq Taylor rolls pickled cucumbers, sweet mustard and shallots into strips of steak and serves with a crunchy apple salad
By Tareq Taylor
Beef roulades with apple salad
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the roulades

  • 8-12 thin slices of top round steak
  • 3 salted and pickled cucumbers
  • 2 tbsp hot sweet mustard, such as spiced honey mustard
  • 3 shallots, chopped

For the sauce

  • 2 tbsp butter
  • 300 ml double cream
  • 1 tbsp redcurrant jelly
  • 1 sprig thyme
  • 1 sprig tarragon
  • 1 sprig sage
  • 200 g wild mushrooms, diced

For the salad

  • 1 apple, diced
  • 100 g cauliflower, diced
  • 2 marigold flowers, petals only, optional
  • 2 spring onions, diced
  • 2 tbsp apple cider vinegar
  • 1 tbsp caster sugar


1. For the roulades: Lay out the slices of meat and combine the rest of the ingredients for the filling. Place a spoonful on each slice of meat. Start from the widest end and roll it into a tight roll. Use a toothpick to hold the roll together.

2. Brown the roulades in the butter in a large saucepan for 10-15 minutes.

3. For the sauce: Add enough water to half cover the roulades then add the double cream and all the herbs. Put the lid on and cook for 15-20 minutes on a medium heat.

4. For the salad: Prepare by simply combining all the ingredients in a bowl.

5. When the meat is almost done, add the mushrooms to the pan with the meat and put the lid on. Allow to gently cook then add the cauliflower leaves.

6. To serve, place the roulades on a bed of salad, drizzle with the sauce and toss more salad over the top for a garnish.

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