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Beef Roulades with Apple Salad

Chef Tareq Taylor heads out to Aland, a group of 6700 islands situated between Sweden and Finland. Tareq prepares a recipe reflecting Aland's unique cuisine.


  • 8–12 thin slices of top round steak

  • For the filling

  • 3 Russian style salted and pickled cucumbers, chopped

  • 2 tbsp hot sweet mustard

  • 3 shallots, chopped

  • For the sauce

  • 2 tbsp butter

  • 1 twig of thyme

  • 1 twig of tarragon

  • 1 twig of sage

  • 200 g forest mushrooms (whole, sliced or diced)

  • 1 tbsp redcurrant jelly

  • 600 ml water

  • 300 ml heavy cream

  • For the crispy apple salad

  • 1 apple, diced

  • 100 g cauliflower, diced

  • 2 leaves of Gottlieb tickling (optional), chopped

  • 2 Calendula flowers, petals

  • 2 spring onions, diced

  • 2 tbsp apple cider vinegar

  • 1 tbsp caster sugar


  • 1.

    Prepare the roulades. Combine the ingredients for the filling and place a spoonful on each slice of meat. Start from the widest end and roll it into nice and tight roll. Use a toothpick to hold the roll together.

  • 2.

    Use a saucepan with a lid and brown the rolls in butter and add all the ingredients for the sauce. Put the lid on and cook until tender on medium heat.

  • 3.

    Meanwhile, prepare the salad. Combine all the ingredients in a bowl. 

  • 4.

    Serve the roulades with the sauce and apple salad.

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