Roulade Recipe
Flank Steak, Slow Roasted Wild Boar, Blue Cheese, Sun-dried Tomatoes, German Sweet & Sour Braised Red Cabbage, Apples, Roasted Tri-color Fingerling Potatoes, Romesco Sauce
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Ingredients
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Meat
Cheese & Vegetables
Sauce
Seasoning
Method
Preparation of Meat
- 1
Prepare the Flank Steak
Season the flank steak with salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes on each side until browned. Remove from heat and let it rest.
- 2
Prepare the Wild Boar
If the wild boar is not pre-cooked, slow roast it at 300°F (150°C) for 4-5 hours until tender. Shred the meat once cooked and set aside.
Vegetable Preparation
- 3
Prepare the Cabbage
Chop the red cabbage finely. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the cabbage, sugar, and vinegar. Cook for 30 minutes, stirring occasionally until the cabbage is tender and caramelized.
- 4
Prepare the Apples
Core and slice the apples into thin wedges. Set aside for assembly.
- 5
Assembly
- 6
Assemble the Roulade
Lay the flank steak flat on a clean surface. Spread a layer of blue cheese, followed by the shredded wild boar, sun-dried tomatoes, and a layer of braised cabbage. Top with apple wedges.
- 7
Roll and Secure
Carefully roll the flank steak tightly from one end to the other, securing it with kitchen twine. Make sure the filling is enclosed.
Cooking
- 8
Cook the Roulade
In the same skillet, add a little more olive oil if needed and sear the roulade on all sides over medium heat until browned. Transfer to the oven and bake at 375°F (190°C) for 25-30 minutes or until the internal temperature reaches 145°F (63°C). Let rest for 10 minutes before slicing.
Serving
- 9
Serve
Slice the roulade into 1-inch thick slices. Serve with roasted fingerling potatoes and a generous dollop of romesco sauce on the side.