Blue Cheese & Portobello Stuffed Flank Steak

Main Dishes
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Ingredients for 2143 g
  • 250 g QimiQ Cream Base
  • 120 g Onion(s)
  • 20 g Garlic, finely chopped
  • 250 g Portobello mushrooms, finely sliced
  • 25 g Celery, finely diced
  • 30 g Red pepper(s), finely diced
  • 15 g Spring onion(s), finely sliced
  • Salt
  • Black pepper, ground
  • 230 g Smokey Blue Cheese by Rogue Creamery, crumbled
  • 30 g Butter, unsalted
  • 205 g Bread crumbs
  • 150 g Whole egg(s)
  • 800 g Flank steak
  • 15 g Dijon mustard
  • 2 g Thyme, chopped
  • 1 g Rosemary, chopped
Method
1.
Sauté the onions, garlic, mushrooms, celery, peppers and some of the herbs in the butter. Season with the salt and pepper and set aside to cool.
2.
Mix the QimiQ Sauce Base with the blue cheese, butter, bread crumbs, eggs and the mushrooms mixture. Adjust the seasoning and chill for 30 minutes.
3.
Butterfly the flank steak. Flatten with a mullet and season with the salt, pepper, thyme, rosemary and Dijon mustard.
4.
Spread the filling onto the flank steak and pinwheel the meat into a tight roulade. Use the butchers twine to tie the pinwheel. Season the surface and chill.
5.
Brown the outside of the roulade on a flat top or Teflon skillet with some oil. Place onto a wire rack and finish in the oven at 350°F to a core temperature of 145-150°F.
6.
Allow to rest for a few minutes before slicing. Serve with the Mushroom & Green Peppercorn Sauce (see recipe in separate file).