Beef Roulades with Omelette Filling

Method

• 1
  In a bowl, whisk the eggs with a fork. Add the peas, finely chopped tarragon, and a pinch of salt and pepper, then mix everything well.
• 2
  Heat some oil in a non-stick pan over low heat. Pour in the egg mixture and let it set slowly from one side until the surface is no longer liquid. Carefully slide the omelette onto a plate and set aside.
• 3
  Preheat the oven to 160 °C top/bottom heat.
• 4
  Lay out the beef cutlets flat. If necessary, pound them evenly between cling film to about 1 cm thickness. Season the meat with salt and pepper on both sides. Generously spread about 40 g of Dijon mustard on the inside. First, distribute the bacon slices on top, then place the prepared omelette on them. Roll up the meat tightly and secure with kitchen twine. Lightly salt the outside of the roulades again.
• 5
  Finely dice the onions. Heat oil in a pot over medium heat and roast the onions in it, stirring frequently, for about 20 minutes until golden brown. Add the remaining mustard, allspice, bay leaves, peppercorns, and thyme. Deglaze with white wine and reduce it by half. Pour in 800 ml of water, bring briefly to a boil, and simmer for 2 minutes. Pour the mixture into a roasting pan.
• 6
  Place the roulades in the roasting pan, cover with aluminum foil, and braise in the preheated oven for about 2.5 hours until tender. Halfway through, turn the roulades once and cover again.
• 7
  After cooking, remove the roulades from the roasting pan and keep warm. Pour the pan juices through a sieve into a pot. Stir in the roux, bring to a boil, and simmer over low heat for about 20 minutes until the sauce has thickened to a creamy consistency (to about 500 ml). Stir in the whipping cream, bring briefly to a boil, and finely puree the sauce with an immersion blender. Pass through a fine sieve again and season with salt as needed. Slice the roulades and serve with the sauce.