Bloody Mary Beef Roulades
Elevate your dinner table with these show-stopping Bloody Mary Beef Roulades—a bold twist on classic roulades infused with the iconic flavors of the famous cocktail. Tender beef flank steak is meticulously stuffed with a zesty blend of tomato paste, horseradish, vodka, Worcestershire sauce, and hot sauce, then skillfully rolled with a vibrant medley of celery, carrot, dill pickles, and fresh parsley. Sear to perfection, then gently braise in a rich, flavorful beef broth enhanced by garlic and a touch of roux, creating a luscious sauce that’s perfect for drizzling. Ready in just over an hour, this dish combines the sophistication of roulades with the tangy, spicy essence of Bloody Mary-inspired ingredients. Serve these beauties hot with a splash of fresh parsley and an optional lemon wedge for a meal that’s guaranteed to impress your guests. Perfect for hearty gatherings or adventurous weeknight dinners!
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Recipe Information
Ingredients
- 500 grams Beef flank steak
- 2 stalks Celery stalks
- 1 medium Carrot
- 2 pieces Dill pickles
- 2 tablespoons Tomato paste
- 1 tablespoon Horseradish
- 2 tablespoons Vodka
- 500 milliliters Beef broth
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon Hot sauce (e.g., Tabasco)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley
- 2 cloves Garlic cloves
- 1 tablespoon All-purpose flour
- 1 piece Lemon wedge (optional, for garnish)
Instructions
Lay the beef flank steak flat and slice it into 4 equal rectangular pieces. Use a meat mallet to pound each piece into an even thinness, approximately 1/4 inch thick.
Finely chop the celery, carrot, dill pickles, and parsley. Mince the garlic cloves.
In a small bowl, mix the tomato paste, horseradish, vodka, Worcestershire sauce, and hot sauce to create the stuffing paste. Add salt and pepper to taste.
Spread a thin layer of the stuffing paste onto each piece of beef. Top each with a small amount of chopped celery, carrot, pickles, and parsley.
Roll each piece of beef tightly into a roulade and secure with kitchen twine or toothpicks to ensure the filling stays in place during cooking.
Heat olive oil in a large skillet over medium-high heat. Sear the beef roulades on all sides until browned, about 1-2 minutes per side. Remove the roulades from the skillet and set aside.
Lower the heat to medium. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the flour and cook for 1 more minute to create a roux.
Slowly pour in the beef broth, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, then return the beef roulades to the skillet.
Cover the skillet and let the roulades simmer for 40-45 minutes, turning occasionally, until the meat is cooked through and tender.
Remove the roulades from the skillet and discard the kitchen twine or toothpicks. Allow them to rest for 5 minutes before slicing.
Serve the roulades hot, drizzled with the sauce from the skillet, and garnish with fresh parsley and an optional lemon wedge for brightness.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4752 mg | 207% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 13.6 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 212 mg | 16% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3035 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
