牛肉巻き｜オテル・ドゥ・ミクニさんのレシピ書き起こし

Cut the steak in half.
Cover the meat with plastic wrap and beat it with a meat beater.
Cut the muscle of the meat with a knife.
Sprinkle lightly with salt and pepper.

Apply plenty of kneaded mustard on the surface of the meat.
Place the bacon, onions and pickles on top of the meat.
Roll from the front of the meat.
Firmly tie the meat in three places with string.
Sprinkle lightly with salt and pepper.

Heat a frying pan and add olive oil.
Add the meat from Step 2 and brown the whole.
Turn to medium heat when browned.
Add white wine and let the alcohol evaporate.
Add water and bring to a boil.
Once boiling, reduce heat to medium, cover and simmer for about 5 minutes.
Halfway through cooking, turn the meat over and pour the broth over it.
Add (A) and mix the broth well.
Simmer until boiling while swirling the broth.
Turn off the heat when it boils.

Remove the meat from the pan and remove the strings.
Cut into desired size.
Arrange in a bowl and sprinkle the sauce around the meat to complete.