Sous vide Christmas rollade with rosemary, garlic and festive herb filling
A beautifully prepared rollade is one of the true centrepieces of a Christmas dinner. This sous vide version elevates the traditional dish with modern precision: the meat stays incredibly tender, evenly cooked from edge to centre, and infused with deep flavours of rosemary, garlic and a festive herb filling. Slow, gentle cooking in the water bath ensures perfect juiciness, while a final quick sear adds the essential golden crust.
The rollade is paired with a silky potato–celeriac cream, a refined side that brings warmth and balance to the rich, aromatic meat. Ideal for an elegant Christmas meal with family or friends, prepared with minimal stress and maximum flavour.
Ingredients
Rollade
- 1 kg beef rollade (butterflied)
- 6 thin slices lardo, pancetta or prosciutto
- 2 tbsp olive oil
- Sea salt and black pepper
- Fleur de sel (optional for finishing)
Herb filling
- 2 tsp finely chopped rosemary
- 1 tsp thyme
- 3 cloves garlic, finely chopped
- 1 tbsp pesto (green)
- 1 tbsp finely chopped toasted nuts (pine nuts or walnuts)
- 1 tbsp grated aged cheese
Potato–celeriac cream
- 500 g floury potatoes, peeled and cut into chunks
- 300 g celeriac, peeled and cut into chunks
- 150 ml whole milk
- 100 ml cream
- 50 g butter
- 2 garlic cloves, finely chopped
- Pinch of nutmeg
- Salt and pepper
Equipment
Preparation method
Prepare the rollade
- Lay the butterflied rollade flat and season lightly with sea salt and black pepper. Spread a thin layer of olive oil over the surface. Arrange the slices of lardo or pancetta across the meat.
- Mix rosemary, thyme, garlic, pesto, chopped nuts and grated cheese. Spread this herb mixture evenly over the inside of the rollade.
- Roll the meat tightly, starting from the narrow end, and tie with butcher’s twine every few centimetres to keep its shape during cooking. Vacuum seal the rollade in a suitable bag.
Sous vide cooking
- Preheat the sous vide stick to 54°C for a perfect medium-rare result.
- Place the sealed rollade in the water bath and cook for 12 hours, allowing the flavours to fully develop while the meat becomes exceptionally tender.
Potato–celeriac cream
- Meanwhile, cook potatoes and celeriac in salted water until tender. Drain and briefly allow the steam to escape.
- Warm the milk and cream with the chopped garlic without letting it boil. Mash the potatoes and celeriac, then incorporate the warm milk-cream mixture and butter until smooth. Season with nutmeg, salt and pepper.
Finishing the rollade
- Remove the rollade from the sous vide bag and pat dry thoroughly. Heat a grill pan or frying pan over high heat with a little olive oil. Sear the rollade on all sides until a deep golden crust forms.
- Let the meat rest for 10 minutes under foil before removing the twine and slicing into even portions. Finish with a touch of fleur de sel if desired.
Serving ideas
- Spoon a generous amount of the potato–celeriac cream onto warm plates and place slices of rollade neatly on top. Add freshly ground black pepper or a small sprig of rosemary for a festive touch. Serve with roasted winter vegetables or a crisp seasonal salad for a complete Christmas meal.
- Tender, aromatic and beautifully balanced, this sous vide rollade is a true showpiece for the holidays, elegant, comforting and full of flavour.
Celebrate Christmas with SousvideKenner
At SousvideKenner.nl, we make festive cooking simple, consistent and full of flavour. Whether you’re preparing your first sous vide dish or hosting a complete Christmas dinner, we have the tools and recipes to help you make every moment special.
Explore more Christmas recipes in our Sousvidekenner recipe collection.
Need the right setup? Visit www.sousvidekenner.nl
