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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1/2 cup burgundy wine
2 tbsp olive or canola oil
2 tbsp Worcestershire sauce
1 tsp finely chopped fresh garlic
1 tsp dried tarragon leaves
1/2 tsp coarsely ground black pepper
1 1/2 to 2 lb beef flank steak
3 tbsp butter or margarine
1/2 cup shredded carrots and zucchini
1 cup chopped fresh mushrooms
1/2 cup fresh bread crumbs
1/8 tsp salt
Prepare marinade by stirring together wine, oil, Worcestershire sauce, garlic, tarragon and pepper in a medium bowl; set aside. Using a mallet, pound the steak to 1/4 inch thickness. Place steak in a plastic food bag, pour marinade into bag and seal tightly. Place bag in a 13x9 inch baking pan; refrigerate for 4 hours or overnight, turning twice.
Preheat oven to 400. Remove steak from marinade; no not discard marinade. Melt butter in a 10 inch skillet over medium heat. Add shredded carrots, zucchini and mushrooms. Saute for 3 to 4 minutes until vegetables are crisply tender, stirring occasionally; remove from heat.
In a medium bowl, stir together bread crumbs and salt. Using a slotted spoon, remove sauteed vegetables from skillet and add to bread crumbs; toss gently to combine. Spoon mixture over entire surface of steak, pressing slightly. Tightly roll up steak, jelly roll fashion. Tie with string to secure filling inside roll.
Place roasting rack in a 13x9 inch baking pan. Place rolled steak on rack; baste with reserved marinade. Bake, basting with marinade every 15 minutes, for 50 to70 minutes or until desired doneness. Let stand 5 to 10 minutes before slicing. Baste with marinade just prior to serving. Serves 8
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ROLLED BURGUNDY STEAK
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1/2 cup burgundy wine
2 tbsp olive or canola oil
2 tbsp Worcestershire sauce
1 tsp finely chopped fresh garlic
1 tsp dried tarragon leaves
1/2 tsp coarsely ground black pepper
1 1/2 to 2 lb beef flank steak
3 tbsp butter or margarine
1/2 cup shredded carrots and zucchini
1 cup chopped fresh mushrooms
1/2 cup fresh bread crumbs
1/8 tsp salt
Prepare marinade by stirring together wine, oil, Worcestershire sauce, garlic, tarragon and pepper in a medium bowl; set aside. Using a mallet, pound the steak to 1/4 inch thickness. Place steak in a plastic food bag, pour marinade into bag and seal tightly. Place bag in a 13x9 inch baking pan; refrigerate for 4 hours or overnight, turning twice.
Preheat oven to 400. Remove steak from marinade; no not discard marinade. Melt butter in a 10 inch skillet over medium heat. Add shredded carrots, zucchini and mushrooms. Saute for 3 to 4 minutes until vegetables are crisply tender, stirring occasionally; remove from heat.
In a medium bowl, stir together bread crumbs and salt. Using a slotted spoon, remove sauteed vegetables from skillet and add to bread crumbs; toss gently to combine. Spoon mixture over entire surface of steak, pressing slightly. Tightly roll up steak, jelly roll fashion. Tie with string to secure filling inside roll.
Place roasting rack in a 13x9 inch baking pan. Place rolled steak on rack; baste with reserved marinade. Bake, basting with marinade every 15 minutes, for 50 to70 minutes or until desired doneness. Let stand 5 to 10 minutes before slicing. Baste with marinade just prior to serving. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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