Beef and Bacon Roll
10 servings
360 minutes
Beef and bacon roulade is an exquisite masterpiece of European cuisine, embodying the harmony of juicy meat, crispy puff pastry, and aromatic mushrooms. The beef tenderloin, gently wrapped in strips of bacon, retains its juiciness while the mushrooms add a subtle earthy flavor. Baked to a golden crust, this roulade exudes an enticing aroma of thyme and rosemary. Traditionally, such meat roulades were prepared in aristocratic homes across Europe and served with exquisite sauces and light garnishes. In this version, it is accompanied by young carrots caramelized in butter, adding sweet and herbal notes to the dish. The roulade is perfect for a festive dinner or a cozy family evening—it surprises with its rich flavor and elegant appearance, turning the meal into a gastronomic delight.
1
Season the meat, brush with 1 tablespoon of olive oil, add a little salt and pepper, and place on a baking tray. Put in a preheated oven at 220°C for 20 minutes. Remove, cool to room temperature, and place in the freezer for 20 minutes.
- Beef tenderloin: 1 kg
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Clean and finely chop the mushrooms. Heat 50 grams of butter and 2 tablespoons of olive oil in a pan. Add the mushrooms with a sprig of thyme and cook, stirring, for 10 minutes. Remove the thyme and leave the mushrooms.
- Fresh champignons: 250 g
- Butter: 100 g
- Olive oil: 3 tablespoons
- Fresh thyme: 1 piece
3
On a floured surface, roll out the dough into a rectangle. Lay strips of bacon in an overlapping manner parallel to the shorter side of the rectangle in the center. Place half of the mushroom filling along the longer side in the center. Put the prepared meat on top and spread the remaining filling over it. Wrap the meat with the loose ends of the bacon. It's better to completely cover the meat with bacon, but it's okay if there's a gap of 2-3 cm.
- Puff pastry: 500 g
- Bacon: 12 pieces
- Fresh champignons: 250 g
4
Wrap the meat in dough, making a seam in the center and sealing the sides. Cut off excess dough. Place the roll seam side down on a baking sheet and brush with beaten egg yolks. Make shallow diagonal cuts in the dough 2 cm apart. Refrigerate for 3-4 hours.
- Egg yolk: 2 pieces
5
Peel the carrots, leaving the green tails. Dip them in boiling salted water, add 1 sprig of rosemary, and cook on low heat for 4 minutes. Transfer to a bowl of ice water for 5 minutes. Dry them. Tear the leaves from the second rosemary sprig and chop them. In a pan, bring 50 g of butter with 5 tbsp of water, sugar, and salt to a boil, add rosemary and carrots, and cook, stirring, for 7 minutes.
- Young carrots: 500 g
- Rosemary: 2 pieces
- Salt: to taste
- Butter: 100 g
- Sugar: 1.5 tablespoon
- Rosemary: 2 pieces
6
Place the roulade in a preheated oven at 200°C for 30 minutes. Remove, let it sit for 10 minutes, and cut into portions. Serve with hot carrots.
- Young carrots: 500 g