A delicious and easy-to-make traditional recipe
Preparation: 30 minutes
Cooking time: 1h10
Difficulty: Medium
Quantity: 4 people
Ingredients :
- 8 thin slices of beef
- 8 slices of bacon to grill
- 8 toothpicks
- rapeseed oil
- 1 tablespoon of flour
Filling :
- 2 finely chopped shallots
- ½ bunch of chopped parsley
- butter or oil for steaming
- 30 g dried boletus
- 1 teaspoon of mustard
- 1 egg yolk
- salt – pepper
Sauce :
- 3 dl of red wine
- 2 dl of beef broth
- 1 dl of cream
- salt – pepper
Recipe :
- Soak the boletus for 15 min. Rinse and chop them as well as the shallots.
- Brown everything in a hot pan. Leave to cool.
- Add the parsley, mustard and egg yolk. Season.
- Place a slice of beef, widest side in front of you, place the slice of bacon horizontally at the edge of the slice so that it extends 2/3 beyond the meat.
- Place 1 tbsp of stuffing on the bacon, roll it around, then fold the slice of bacon in the middle, tighten so that it extends over the other side.
- 1 turn and repeat the operation. Secure with a toothpick.
- Brown these little rolls in hot rapeseed oil then sprinkle with flour and brown lightly.
- Deglaze with the red wine and add the broth, season.
- If there is any stuffing left, mix it with the sauce. The fricandeaux must be covered with sauce.
- Leave to simmer for an hour.
- Add the cream and serve.
Additional information:
You can add carrots, potatoes and other vegetables cut into coarse pieces and simmer them with it.
