Flank Steak Roulade

with Madeira-Shallot Sauce

Flank Steak Roulade

Flank Steak Roulade

Ingredients:

½ tsp fennel seed
¼ tsp cumin seed
¼ tsp coriander seed
1 tsp peppercorns
1 tsp salt
¼ tsp dry mustard
1 Tbsp brown sugar
1 medium sized flank steak
1 bunch fresh spinach
3-4 thin slices prosciutto
2 roasted red peppers, sliced
4 slices Gouda cheese
olive oil
Madeira sauce, recipe follows

Instructions:

Toast fennel, cumin, and coriander seeds in a small sauté pan until fragrant; transfer to a spice grinder and grind with peppercorns and salt. Transfer spices to a bowl and mix with mustard and brown sugar; set aside.

Cut flank steak in half crosswise, leaving a small area so the two sides remain attached -- the beef is now butterflied so it opens like a book. Pound it slightly to tenderize.

Place spinach leaves over meat. Next, lay the prosciutto slices to cover the spinach. Repeat with red peppers and Gouda. Roll up steak tightly and tie with kitchen string. Rub with olive oil and spice mixture.

Heat oven-safe saute pan over medium-high heat. Drizzle in olive oil; brown beef on all sides. Place in 375°F oven to roast for 15- 20 minutes or until the internal temperature reaches 140°F. Remove from oven and let rest for 15 minutes before slicing. Serve with the Madeira sauce.

Madeira Sauce

Ingredients:

2 Tbsp olive oil
3 large shallots, finely chopped
½ cup Madeira
¼ cup Chateau Ste. Michelle Syrah
3 cups beef stock
1 ½ Tbsp Dijon mustard
1 tsp Worcestershire sauce
1 Tbsp tomato paste
½ lemon, juiced
Kosher salt & pepper, to taste
1 Tbsp chopped Italian parsley

Instructions:

Heat a medium saucepan over high heat; add olive oil and shallots. Sauté for 1-2 minutes. Add Madeira and Chateau Ste. Michelle Syrah; cook until liquid is reduced by half. Add stock; reduce liquid again by half or until thickened. Stir in mustard, Worcestershire and tomato paste. Season with lemon juice, salt and pepper to taste. Stir in parsley before serving.

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