Slice the onion and mushrooms. Rinse the spinach and cut roughly into 2 cm lengths.
Fry the sliced onion and mushrooms with butter.
After the ingredients in Step 2 are wilted, add white wine, and bring to a boil.
After bringing to a boil, add the white sauce.
Add the spinach to the ingredients in Step 4, and stir well.
After the spinach is tender, add the fresh cream, and season with salt and pepper. Transfer to a plate and leave to cool.
Sprinkle the beef lightly with salt and pepper. Put the cooled ingredients from Step 6 on the sliced beef and roll up. (You will use 2~3 slices of beef for each roll.)
Wrap the rolled beef with another piece of sliced beef to seal both sides, and to avoid the creamy filling to leak.
Place seam side down and leave to chill in the fridge for a while to set. After this, fry or grill.
Put the demi-glace sauce and bouillon cubes in a sauce pan. Bring it to a boil and add the soy sauce, pepper and brandy for a finish. Reduce the sauce quickly.
Pour the sauce over the beef rolls.
I use salad-type spinach leaves, because they are less bitter. If you use normal spinach, blanch first.
Story Behind this Recipe
When I have sliced meat I feel like wrapping something with it.
If you put the filling in Step 6 in the freezer to set slightly, it is easier to handle. Or, you could add more ingredients to the sauce and lessen the white sauce. Adjust the amount as you like. You can use king oyster mushrooms or maitake mushrooms, instead of normal mushrooms.