Method

Lay the beef slices on a work surface and put a small slice of bacon on each one, then sprinkle with the shallot and parsley.  Roll each slice into a barrel shape and tie with kitchen string.  Melt the butter in a heavy pan, add the beef rolls and brown them for a few minutes on all sides.  Pour in the stock, season with salt and pepper and simmer for 1 1/2 hours.  Skim off any fat from the cooking juices and serve the juices separately in a sauceboat.

Serves: 6

Reprinted with permission from © I know How to Cook (Je Sais Cuisiner), by Ginette Mathiot, published by Phaidon Press

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