Roulade with vegetables and pistachio nuts

Name: roulade with vegetables and pistachio nuts
Total time: 40 min
Yield: 4
Ingredients: 1 beef roulade; 50 gram butter; 250 milliliters Meat bouillon; 1 tablespoon mustard; 1 laurel leaf; 6 juniper; 500 gram Brussel sprout; 250 gram mushroom; 250 gram chicory; 50 gram pistachios

Ingredients

Directions

Sprinkle the roulade with salt and pepper. Heat 25 grams of butter in a frying pan and fry the roulade all around.
Pour the stock in the pan. Add mustard, bay leaves and juniper berries. Temper the heat source and do not roast the roulade in about 25 minutes.
Let the roulade covered with aluminum foil rest before you cut it into slices.
Meanwhile, cook the sprouts al dente. Heat the rest of the butter in a frying pan and fry the mushrooms quickly until light brown.
Remove the mushrooms from the pan and fry the chicory for a few minutes in the remaining frying juices.
Mix sprouts, mushrooms and praise. Sprinkle with pistachio nuts.
Spread the roulade and vegetables over the plates. Pour the juices into a bowl and serve separately.