Entrecote with mushroom and porcini mushroom stuffing, © Cora Banek© Cora Banek

In veal cream with creamy celery puree and fried herb noodles

Roulade of entrecote with mushroom and mushroom filling

A beautifully marbled entrecôte piece results in smaller roulade slices. These remain nice and juicy and cook in half an hour. And no one has to do without the delicious sauce for meat.

Ingredients for 8 people:


  • 1.2 kg clean-cut entrecôte in one piece (without fat lid, silver skins or sinews)
  • Meat and tendon leftovers
  • 8 tbsp hot mustard
  • 16 wooden skewers


  • 500 g of brown mushrooms
  • 50 g boletus, dried and ground
  • 2 onions, diced
  • 1 tablespoon tomato paste
  • 1 garlic clove, finely chopped
  • 2 tablespoons of parsley, chopped
  • 1 tsp thyme, chopped
  • salt
  • pepper
  • clarified butter


  • 2 sour cucumbers, finely chopped
  • 8 herb patties
  • clarified butter
  • Fleur de Sel
  • pepper

Cut the meat into 1 cm thick slices of approx. 150 g each, flatten in a large freezer bag or between 2 layers of baking paper. Set aside (no longer in the fridge).

Mushroom filling (Duxelles mass): Clean mushrooms (brush off, wipe with a damp kitchen papercloth - if possible, do not wash) and finely dice.

Sweat the onion until glassy and add the mushroom cubes in several portions. Stew everything for 5 minutes, then salt and pepper. Add tomato paste and porcini mushrooms, cook again for 2 minutes.

At the end add chopped herbs. The mass must taste spicy (rather over-seasoned) and must not be watery. If necessary, boil some more water before filling the roulades with it. Allow to cool slightly.

Preheat oven to 110 ° C (top / bottom heat).

Season the roulade slices from both sides with salt and pepper. Brush with a tablespoon on the inside. Spread thinly with 2 tbsp mushroom filling.

Roll in the edges of the long rolls and roll up the rolls from a short side with light pressure. Fix ends with two wooden skewers. Portion by searing medium to strong heat in butter lard until golden brown on all sides and then put on a deep baking sheet.

Once the last roulades are seared, place the baking tray in the preheated oven for 30 minutes. Set the frying pan aside for the subsequent sauce. Then let the roulades rest for a few minutes, remove the skewers and cut the roulades diagonally into a piece about 5 cm thick.

Clean the sides of the herb with a damp cloth and cut them lengthwise (the shape should remain visible) into evenly thick slices.

Just before serving fry mushrooms in butter lard, season with fleur de sel and black pepper.


  • 1 kg celeriac, cleaned and diced
  • 1 bay leaf
  • 1 liter of cream
  • nutmeg
  • salt
  • White pepper
  • 100 g of butter

While the roulades are cooking in the oven, place the celery cubes with cream in a tall saucepan. Add laurel and salt and cook gently over medium heat for 20 minutes - do not boil.

Drain, keep cream from cooking for veal ramsauce.

Puree the celery with the blender, then add a few tablespoons of remaining cooking cream, so that the mixture does not become too dry or firm. Season with nutmeg, salt and white pepper.

Add butter, melt and stir. Put the puree covered in a warm place.


  • 800 ml veal stock
  • 2 shallots, finely diced
  • 2 carrots, sliced
  • 1 garlic clove with shell, flattened
  • 1 strip of a lemon peel
  • 1 tablespoon tomato paste
  • 200 ml red wine, dry (no barriques)

Fry the sauce in the unclothed roulade pan. Add shallots, carrots and garlic, fry for a short time.

Deglaze with red wine, reduce to one third (without lid) and add tomato paste. Then pour the veal stock (if necessary, now switch to a larger pot). Halve everything in half.

Drain through a fine sieve into a clean, not too small pot and pour in the celery cream left over from the puree. Boil again to the desired consistency. Season with salt and pepper. Keep warm until served.


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