Mini Rouladen

Pat dry beef. Cut once lengthwise and once crosswise to get 4 equally large strips of meat, then place between two layers of plastic wrap and pound flat with a meat tenderizer.

Season meat strips with salt and pepper, and brush with mustard. Place half a slice of bacon, gherkin strips and onion strips on each piece of meat.

Roll up strips and fasten them with a toothpick. Mix together ingredients for sauce.

Heat grapeseed oil in a pressure cooker and sear roulades on all sides until brown. Add quartered onions and continue cooking, then deglaze with sauce.

Put potatoes into the inset, then onto the tripod inside the cooker.

Close pressure cooker in accordance with the instructions. Set cooking display with traffic light function to 2 (speed setting) and heat cooker at maximum heat.

When yellow ring appears, turn heat down. As soon as green ring is visible, cook for 15-20 minutes.

Then allow steam to escape from pressure cooker and open following the instructions.

If necessary, pass sauce through a sieve, then season with salt and pepper.