Season each steak with salt and pepper and spread with mustard.
Arrange sliced pickles and jalapeno on top, roll up and secure with toothpicks.
Heat olive oil in the frying pan over medium-high heat, add beef rolls and fry until no longer pink.
Pour in beef broth and bring to the boil. Reduce the heat, cover with a lid and simmer for anywhere between 1/2 hour to 1 1/2 hours (depending on how much time you have and how much heat you use). When tender, take beef rolls out.
In a bowl combine xanthan gum and water. Add this mixture to the frying pan and continue to cook, stirring constantly until thickens.
Take toothpicks out of the beef, return rolls to the gravy and heat through.
Sprinkle with chopped parsley and serve. Can be served with some leafy greens or steamed broccoli or cauliflower rice.
Video
Notes
*You can add bacon slices and onion in the fillings if you prefer.