• Pound the beef cutlets until they are thin, season with salt and pepper and spread with mustard.
• Peel and quarter the carrots. Leave the pickled gherkins whole or halve them, depending on their size.
• Place slices of bacon on top of the meat, place the carrot and gherkins in the middle.
• Roll up each roulade and secure with a kitchen skewer. Salt the meat and dust with a little flour.
• Preheat oven to 180°C. On the stove, heat olive oil in a large casserole. Add a clove of garlic and thyme.
• Sear the meat on all sides on a high heat. Add the butter.
• Pour in a ladle of chicken stock and some red wine and let it boil away. Pour in the rest of the stock.
• Put the lid on the casserole and place in the oven to simmer until the meat is cooked. Depending on the size of the meat, this takes at least 90 minutes.
• Pour the stock over the meat occasionally. The meat is done when it is soft to the touch.
• With about 15 minutes remaining, remove the lid and leave to cook uncovered for the rest of the time.
• Remove the roulades from the liquid and keep warm. Stir the double cream into the cooking juices and heat briefly on the stove until thickened.
• Remove the skewers from the roulades, arrange on a platter and serve with the sauce. 

Tip:

Use salt sparingly, as the bacon is also very salty. Beef roulades are ideal for freezing. Prepare a larger quantity and freeze with sufficient sauce.

Step by step pictures of the preparation: