Beef rolls Roman style

01. September 2010

DUROMATIC: Ingredients for 4 persons


  • 4 beef escalope (silverside) of 120 g each
  • Herb paste
  • 1⁄4 tbsp. black pepper
  • 3 sprigs of thyme
  • 3 sprigs of savory
  • 1⁄2 bunch of Italian parsley
  • 1 onion
  • 1 tbsp. Campari
  • 1 tbsp. of fish sauce
  • 2 dl meat stock, brown
  • salt and pepper from the mill
  • 1 tbsp. soya sauce
  • 1 dl red wine
  • 1 dl Marsala
  • 100 g dried dates without stone

Preliminary work

  • Crush the peppercorns
  • Remove the thyme, savory and the parsley leaves from their stems and chop finely
  • Peel the onion and chop finely
  • Cut the halves of the dates into small cubes


Herbe paste: Mix the crushed peppercorns with the thyme, savory, parsley, onion, Campari and soya sauce and put aside. Mix the red wine, Marsala, fish sauce, brown meat fond with the diced dates.

Lay the beef escalope on the work surface and coat with the herb paste. Lay whole dates in a row on the escalope, roll to form a roulade and fix with toothpicks.

Heat up the peanut oil in the pDUROMATIC, and brown the beef rolls well on all sides. Then quench with the wine and date mix, bring to the boil and close the pressure cooker. Heat up until the second ring appears. From this moment on, cook the beef rolls for 10 minutes at constant temperature.

Then cook for a further 20 minutes with the heat reduced until only the first ring is visible. After this cooking time, remove the pan from the stove and only open when all the pressure has completely dissipated. Take out the beef rolls, remove the toothpicks and keep warm.
Cook the sauce to the desired consistency and season.


Serve with potato purée and fresh vegetables 

Rudolf Lehmann

Beef rolls Roman style

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