Active Time
Total Time
2 HR 20 MIN
Serves : 4

How to Make It

Step 1    

Season the steaks with salt and pepper on both sides. Distribute the mustard onto one side of each of the steaks; distribute the chopped onion, pickle and bacon over the mustard, setting aside any leftover filling. Roll the steaks and secure with cooking twine.

Step 2    

In a Dutch oven, heat the butter or ghee on medium-high heat for 1 minute, then add the rolled steaks. Sear until browned, turning every couple of minutes. Remove the steaks and set aside.

Step 3    

Add the carrot, celery, thyme and leftover filling to the Dutch oven and sauté on medium heat for about 5 minutes, until the vegetables start to soften. Return the steaks to the Dutch oven and add the wine and broths. Bring to a simmer, then cover and reduce heat to low. Simmer for 2 hours, turning the steaks over halfway through.

Step 4    

After 2 hours, remove the steaks and place them on a cutting board. Strain the sauce and discard the vegetables, returning the strained sauce to the Dutch oven. Stir in the tomato paste and reduce the sauce by half over medium-high heat, about 5 minutes. Slice the steaks, then pour the sauce over the meat and serve.

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