2 lb Steak; top round
Salt & fresh ground pepper
4 tb Butter
4 tb Vegetable oil
1 c  Onions; finely chopped
2 tb Flour
16    Flat anchovy fillets; washed
-and dried
1/2 c  Water

Cut the meat into 8 slices of 6×3 inches each and pound them to 1/8″ thick,
between 2 pieces of wax paper with a meat pounder, the flat of a cleaver or
bottom of a pot. Trim to the above size. Heat 1 tablespoon of butter with 2
tablespoons oil in a small skillet and saut‚ the onions for 5 to 8 minutes
or until tender and golden. Remove from heat and stir in flour. Return to
heat and cook 1 or 2 minutes. Reserve 2 tablespoons of this roux for the
sauce. Sprinkle each slice of meat with salt and pepper and spread the
remaining roux evening over the meat. Lay 2 anchovy fillets on each slice,
roll them up securely and either tie with a loop of cord at each end or
fasten with a wooden toothpick inserted through the roll lengthwise. Heat
the remaining 3 tablespoons of butter and 2 tablespoons of oil in a heavy
10-12″ saut‚ pan over moderate heat. When the foam subsides, add the
roulades, 4 at a time. Turn them with kitchen tongs to brown on all sides.
Arrange the browned roulades in a sinlge layer in a 2 – 2 1/2 quart
casserole or baking dish that has a cover. The preparation of the roulades
may be done in advance up to this point. Preheat the oven to 350F. Deglaze
the pan by pouring in 1/2 cup of water and boiling for 1 or 2 minutes,
stirring to scrape up any bits clinging to the pan. Add the 2 tablespoons
of roux that you kept aside and cook over medium-high heat for 2 or 3 more
minutes, stirring briskly, until the sauce has thickened. Pour over the
roulades, cover and bake for 45 minutes. Serve the oxrulader with mashed
potatoes and gherkins or relish.