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beef roulade

Ingredients

Season the roulade with pepper and salt.
In a (big) frying pan, melt 25gram of butter and fry the roulade shortly on all sides. Add the beef stock to the pan, then add the mustard, laurel, and juniper berries. Reduce the heat, and leave to simmer for 25 minutes. Leave the roulade to rest under a cover of aluminum foil, before cutting and serving.
Meanwhile, cut the chicory into long strips and boil the Brussel sprouts. Heat the remaining butter in a pan, and fry the mushroom slices until light brown. Remove the mushrooms from the pan, then add the chicory to the pan for a couple of minutes. Mix the chicory with the mushrooms and Brussel sprouts, then sprinkle with the pistache nuts.
Serve the vegetables with slices of roulade. Pour the frying liquid (from the meat) into a bowl, and serve apart.

Tip!you can exchange these vegetables for (oven baked) potatoes and tomatoes.