Cabernet Franc, Canada, Canadian wines, Grape Varieties, Lakeview, Niagara, Red wines, Wine and Dine, Wine and Food, Wines from Canada
Beef roulades stuffed with wild mushrooms and bacon
Sep
A German classic meets a Canadian cool-climate red wine
A wine from Canada accompanies this German culinary classic as autumn begins: the Lakeview Cabernet Franc from the Niagara Peninsula in Ontario, whose spicy, herbaceous notes and earthy depth pair perfectly with the wild mushroom and bacon filling of the beef roulades. Thinly sliced roulades are brushed with mustard, filled with an aromatic mixture of crispy bacon, wild mushrooms and parsley, rolled up tightly and slowly braised in a robust red wine jus until the meat is melt-in-the-mouth. It is a dish for those first cool autumn evenings, when stews are back in season – down-to-earth, classic, and with exactly the structure that a full-bodied red wine deserves.
Ideal wine pairing: Lakeview Cabernet Franc (Niagara, Ontario, Canada)
The 2020 vintage is considered an exceptional year for Ontario and provided ideal ripening conditions for this cool-climate red wine from the Niagara Peninsula. Lakeview Cellars, a family-run winery situated right on the shores of Lake Ontario, ages the wine in barrique barrels. In the glass, it displays a clear, deep ruby red colour. The nose opens with sweet raspberries, ripe black cherries and fresh herbs such as thyme and rosemary. On the palate, earthy notes, dried leaves and cedar wood join delicate spices, a hint of vanilla and warm baking spices. With 13.5 per cent alcohol and a subtle residual sweetness of 4.0 grams per litre, the wine remains dry; the acidity is delicate, the tannins are well-integrated, and the finish is soft and long. It is precisely this combination of herbal notes, earthy depth and cedar wood that complements the wild mushroom and bacon filling of the roulades, whilst the ripe cherry fruit lends definition to the robust red wine jus.
The recipe:
Beef roulades stuffed with wild mushrooms and bacon
Equipment
- 1 Schmortopf mit Deckel
- Küchengarn oder Rouladennadeln
- 1 Feinmaschiges Sieb
- 1 Bratenwender
Ingredients
FOR THE ROLLS:
- 2 thin beef roulades from the top shell, approx. 180 g each
- 2 TL medium-hot mustard
- 80 g Bacon finely diced
- 1 Onion finely diced
- 150 g assorted wild mushrooms e.g. porcini mushrooms, king oyster mushrooms, button mushrooms, roughly chopped
- 2 EL flat-leaf parsley chopped
- sea salt freshly ground black pepper
- 2 1 tablespoon of clarified butter
FOR THE RED WINE SAUCE:
- 1 carrot chopped
- 1/2 A stick of celery chopped
- 1 Onion chopped
- 1 1 tablespoon of tomato paste
- 150 ml dry red wine
- 400 ml Beef stock
- 1 Bay leaf
- 3 Juniper berries pressed
- 20 g cold butter
FOR SERVING:
- Fresh parsley
- Coarse black pepper
Instructions
PREPARATION:
- Pat the beef roulades dry and lay them out flat.
- Spread with mustard, then season with salt and pepper.
- Finely dice the bacon and onion.
- Clean the wild mushrooms and chop them roughly.
- Dice the roasted vegetables (carrot, celery, onion) for the sauce.
COOKING STEPS:
- Fry the diced bacon in a frying pan until crispy.
- Add the diced onion and fry until translucent.
- Add the chopped wild mushrooms and fry over a high heat until the liquid has evaporated.
- Stir in the chopped parsley, season to taste with salt and pepper, then leave to cool.
- Spread the mushroom and bacon filling over the roulades.
- Roll the roulades up tightly and secure them with kitchen twine or roulade skewers.
- Heat the clarified butter in a casserole dish.
- Sear the roulades on all sides until browned, then remove them from the pan.
- Roast the vegetables in the same pan until they are golden brown.
- Stir in the tomato purée and fry briefly.
- Deglaze with a splash of red wine and let it reduce.
- Pour in the beef stock, then add the bay leaf and juniper berries.
- Return the roulades to the pan, cover, and leave to simmer for 90 minutes over a low heat.
- Remove the roulades and keep them warm.
- Pass the braising sauce through a sieve and reduce if necessary.
- Thicken with cold butter, then season to taste with salt and pepper.
SERVE:
- Serve the roulades whole or sliced.
- Spoon a generous amount of red wine sauce over the top.
- Garnish with fresh parsley and coarsely ground pepper.
- Serve the Lakeview Cabernet Franc at 16–18 °C with this dish.
SIDE DISHES:
- Mashed potatoes with nutmeg
- Red cabbage with apple
- Toasted country bread
Nutrition
