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Mushroom-Stuffed Flank Steak
A Tender, Savory Feast |
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1 1/2 lb. flank steak
4 Cremini mushrooms
1 small Portabella mushroom
4 shittake mushrooms
2 Tbls. fresh garlic, minced
4 Tbls. shallots, diced
1/2 cup dry bread crumbs
1 egg
tiny pinch of ground clove
2 Tbls. good red wine
1 Tbls. red bell pepper, diced
1/2 tsp. oregano
2 Tbls. 'Demi Glace Gold'
1 beef bullion cube
1 stick of butter
6 slices bacon
salt and pepper to taste
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This recipe is a bit labor intensive and time-consuming,
but if you have the time and the patience, it is WELL worth the effort. I just came up with this recipe today, and my husband almost fainted when he tasted it. Begin by preparing the stuffing:
Take 2 Cremini mushrooms, 2 shittake mushrooms, and 1/2 the Portabella cap. Discard the stems, and dice the caps finely.
Dump them in a mixing bowl and stir in the egg. Add the bread crumbs, 1 Tbls. of the minced garlic, and 1 Tbls. of the diced shallots. Add a pinch of salt and pepper and mix well.
Now prepare the steak for stuffing. Pre-heat your oven to 375 degrees F. Lay the steak flat on a layer of plastic wrap. The steak should be no more than 1/2 inch thick. If you don't have one of those fancy hammer things, just beat it with a rolling pin until you have a nice, even thickness.
Lay down the stuffing right in the middle of the steak, in a thick strip. If you're not familiar with how to roll meat, it's a little hard to explain. You basically want to end up with a nice, even tube of steak, with the edges meeting, and the stuffing enclosed inside. If some of the stuffing oozes out the ends, don't worry about it. As you roll, wrap the plastic around the steak, then twist the ends of the plastic as tightly as you can. Tie the ends in knots. You want it to kind of look like a wrapped Tootsie Roll. This will keep the roll in shape. Place the wrapped roll in the refrigerator to chill, then start on your sauce.
In a sautee pan, melt about 1 Tbls. of butter on med-high heat. When it's bubbling, add the remainder of your garlic and shallots. Saute until they begin to turn brown. Pour in 1 cup of water, and add the 2 Tbls. of Demi Glace Gold. If you've never heard of this stuff, it's an incredibly concentrated beef stock. If you can't find it, or don't have the energy to look for it, 2 beef boullion cubes will work. If you do use the Demi Glace, crush a beef bullion cube and slowly sprinkle it into the sauce. This adds a little salt and tang. You probably don't want to use the whole cube...taste as you go.
At this point I should warn you that I usually like to improvise when I cook. I taste constantly as I cook. I've tried to give you amounts that are as precise as possible, but I really suggest you taste as you go, and adjust your ingredients to your taste.
Moving right along....let your sauce come to a boil. Add the oregano, clove, and pepper. Be very carefull with the clove. A little is devine, but too much just makes the sauce taste really wierd. Stir in the red wine. Again, taste constantly as you add things. You can always add more of something, but once it's in, you can't take it out if there's too much.
Take your remaining mushrooms and the red pepper and mince them well. Dump them in the sauce and stir with a wisk. Over the next hour and a half you're going to let the sauce boil down until it's syrupy and thick, then add another cup of water, and let it boil down again. You'll probably repeat this 5 or 6 times. Stir every 10 minutes or so. Trust me, it's worth the effort.
Now you can start cooking the steak. Place your bacon slices, side to side, on a layer of tinfoil.
Carefully unwrap the steak from the plastic, and lay it on the bacon slices. using the foil to keep the bacon together, roll the foil over so the steak is evenly covered in the bacon. This will give your steak a heavenly tenderness as it cooks. twist the ends of the foil, but loosely. Leave the edges apart at the top so steam can escape. Place the roll in a shallow pan and set on the center rack in the oven. You can now ignore it for the next hour or so. About an hour and 15 minutes will give you lovely medium rare meat. Be careful that there are no holes in the foil- if the bacon fat spills out onto the pan it will burn and make a huge cloud of smoke. You want all the melted fat to stay inside the foil package. You guessed it: this is NOT a low-fat recipe. Hey, live a little.
Until the steak is cooked, all you have to do is keep an eye on your sauce. Each time the sauce reaches the consistancy of warm maple syrup, add another cup of water. You want to ultimately end up with about 2 cups of finished sauce. I like my sauce thick, so just before serving I stir in a roux made from 1 Tbls. flour and 2 Tbls. melted butter.
Once your steak is done, let it sit for about 5 minutes, or you'll lose your juices when you slice it. After the 5 minutes, slice your roll with a VERY sharp knife, into medallions about 1 inch thick. If your filling tries to fall out, just use a spatula to get your medalllions onto a plate intact. Pour a generous helping of the sauce over the top and dig in. I promise, you're gonna love it.
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Preparation Time: About 2 hours |
Serves: 2-4 |
| Recipe Origin: United States |
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Submitted by: |
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Sarah Taylor
Alaska
United States |
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| This recipe has been viewed 18262 times. |
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