Stuffed beef roulade with egg omelette and bacon

Steps

• 1
  In a bowl, beat the eggs, add the green peas, salt, ground pepper, and crumbled tarragon, then mix thoroughly.
• 2
  In a non-stick pan, heat a little oil over low heat, pour in the egg mixture, and slowly cook one side until the top of the omelette is no longer raw. Set aside on a plate.
• 3
  Preheat the oven to 160 °C.
• 4
  Cut the beef lengthwise two-thirds of the way through and open it up like a book. Cover with cling film and pound evenly to about 1 cm thickness. Season the meat all over with salt and pepper, and spread 40 g of Dijon mustard on it. Spread the bacon over it, then place the prepared omelette on top. Roll up the meat tightly and secure with kitchen twine. Season the outside of the roulade with salt as well.
• 5
  Finely chop the red onion. In a saucepan, heat oil over medium heat, add the onion, and sauté, stirring frequently, for about 20 minutes until dark brown. Add the remaining mustard, spices (allspice, bay leaf, whole peppercorns, thyme) and mix. Pour in the wine and reduce by half. Add 800 ml of water, bring to a boil, and cook for 2 minutes. Then pour the contents of the saucepan into a baking dish.
• 6
  Place the roulade in the baking dish, cover with aluminum foil, and put it in the preheated oven. Bake for about 2.5 hours until the meat is tender. Halfway through the baking time, turn the meat over and cover it back with aluminum foil.
• 7
  After baking, remove the meat, and strain the pan juices into a saucepan. Add the flour (or make a roux from it), mix, and bring to a boil. Cook over low heat for about 20 minutes until the sauce thickens (to about 500 ml). Pour in the cream, bring to a boil again, and cook for another 30 seconds. Remove from heat, blend thoroughly with an immersion blender, then strain through a fine sieve. Season with salt to taste. Pour the finished sauce over the sliced roulade.