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Tuesday, March 15, 2011

Taste Buds: Flank Steak Roulade with a Rosemary Demi-Glace

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Sometimes when cooking dinner you just want to show off. This is a recipe that looks very impressive to your guests but in fact is quite simple and easy to prepare. Flank steak, at least in our house, is generally used for carne asada or fajitas. Today we did something a bit different.

Many cuts of meat, such as leg of lamb, are unevenly shaped by nature, or meats such as chicken need complicated cutting in order to stuff them which is not the easiest thing to do. Using a flank steak however is so easy. Practically the shape desired to be stuffed it only needs a small amount of work in order to get it stuff worthy.

I have wanted to try a stuffed flank steak so when I came across this Steak Roulade I just knew I had to try it. I changed a few of the proportions to fit my own personal taste buds and decided to serve it with a demi-glace. Mr. Rogue came home from work, walked in the door and saw me tying the meat, you would have thought it was Christmas that boy was so happy. Thank goodness this recipe did not let me down, I don’t know if Mr. Rogue could have taken it. It was so incredibly tasty!

    RECIPE: FLANK STEAK ROULADE WITH A ROSEMARY DEMI-GLACE
INGREDIENTS
For the Steak
2 pound Flank Steak
4 tablespoons sun dried tomatoes, finely chopped
3 whole artichoke hearts in oil, rough chopped
8 large leaves fresh basil, chiffonade
1 1/2 cup fresh spinach, rough chopped
1 cup shredded parmesan cheese
1/2 cup Italian bread crumbs
2 tablespoon olive oil

For the Demi Glaze
2 tablespoon red onion
1 cup red wine
2 cup beef stock
1 sprig rosemary
2 tablespoons unsalted butter at room temp
2 tablespoons corn starch diluted in cold water

INGREDIENTS
1. For the Steak: Roughly chop the sun dried tomatoes, artichoke hearts, basil and spinach. Make sure your measurements are taken after you chop not before. Place veggies in a large bowl. Grate and add parmesan cheese and bread crumbs. Mix well with your hand and set aside.
2. Lay our your meat on a large cutting board. Cover with plastic wrap and using a meat pounder flatten the steak to 1/3 inch. Not sure how to do that? Look here.
3. Remove the plastic. Lay down strings 5 in all on the cutting board and put the meat on top. This will make it easier to tie the meat. Sprinkle the meat with salt and pepper and then lay down the stuffing in the middle of the meat. Secure the meat in a roll tightly with the twine by tying knots.
4. In a skillet over medium heat warm up olive oil and cook until the outside of the meat is seared and browned. When you sear the rolled and tied steak in the pan make sure you place the seam side down first.
5. Place the entire pan in the oven and cook at 350 for 20-35 min.
6. Remove the pan from the oven, remove the steak and place on a cutting board. Cover it loosely with aluminum foil and let rest.
7. For the Demi-Glace: in the same pan as meat was cooked in put ½ tablespoon of butter and sautee the onion until translucent.
8. Add the wine slowly to the pan and scrape the brown bits of meat and butter into the wine.
9. Add stock and rosemary spring and cook for about 8 minutes until sauce is reduced by half.
10. Stir in remaining 1 ½ tablespoons of butter. Mix the corn starch in a separate bowl with a little water until just combined. Slowly add to sauce while constantly whisking. Bring to boil to thicken sauce.
13. Strain through a strainer. Cut meat, plate and pour sauce over top.

4 adult servings with 8oz of meat each
Based off the recipe from Food Addicts

2 comments:

lilmansworld said...

"I'll give it a whirl"

paul peggy zeus said...

Mr. Rogue can be so adorable! Looks yummy

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