Ptá?ek (Czech Beef Roll) Recipe

• 1.5 lbs beef sirloin, sliced into 6 thin steaks (about 1/4-inch thick)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp Dijon mustard
• 6 slices smoked bacon
• 6 small dill pickles, quartered lengthwise
• 2 hard-boiled eggs, quartered
• 1 medium yellow onion, finely chopped
• 2 tbsp clarified butter
• 1 tbsp vegetable oil
• 1/2 cup dry white wine
• 2 cups beef stock
• 1 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1 tbsp unsalted butter (for finishing sauce)
• 1 tsp sweet Hungarian paprika
• 1 bay leaf
• 1 tsp whole black peppercorns
• 1 tbsp chopped fresh parsley (for garnish)

Ptá?ek Instructions

1. Lay the beef sirloin slices between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/8-inch thick and evenly flattened.
2. Season both sides of each beef slice with kosher salt and freshly ground black pepper.
3. Spread a thin layer of Dijon mustard over one side of each beef slice.
4. Place one slice of smoked bacon, two pickle quarters, and one or two egg quarters along the short end of each beef slice.
5. Roll each beef slice tightly around the fillings, tucking in the sides as you go, and secure each roll with kitchen twine or toothpicks.
6. Heat clarified butter and vegetable oil together in a large, heavy-bottomed pan over medium-high heat.
7. Sear the beef rolls on all sides until they are well browned, about 2-3 minutes per side. Remove the rolls and set aside.
8. Add the finely chopped onion to the same pan and sauté until golden and softened, about 5 minutes.
9. Stir in the tomato paste and sweet Hungarian paprika, cooking for 1 minute until fragrant.
10. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half, about 2 minutes.
11. Return the seared beef rolls to the pan, nestling them into the onion mixture.
12. Add the beef stock, bay leaf, and whole black peppercorns to the pan, ensuring the rolls are mostly submerged.
13. Bring the liquid to a gentle simmer, cover, and cook over low heat for 60-75 minutes, turning the rolls occasionally, until the beef is tender.
14. Remove the beef rolls from the pan and set aside, tented with foil to keep warm.
15. Discard the bay leaf and peppercorns from the sauce.
16. In a small bowl, mix the all-purpose flour with the unsalted butter to form a smooth paste (beurre manié).
17. Whisk the flour-butter mixture into the simmering sauce and cook for 3-5 minutes, stirring constantly, until the sauce thickens and becomes glossy.
18. Slice the beef rolls crosswise into thick rounds and arrange them on a serving platter.
19. Spoon the thickened sauce over the sliced rolls and sprinkle with chopped fresh parsley before serving.