Ingredients
For 2143 g
250g
QimiQ Sauce Base
120g
Onion(s)
20g
Garlic, finely chopped
250g
Portobello mushrooms, finely sliced
25g
Celery, finely diced
30g
Red bell pepper(s), finely diced
15g
Green onion(s), finely sliced
Salt
Black pepper, ground
230g
Smokey Blue Cheese by Rogue Creamery, crumbled
30g
Butter, unsalted
205g
Bread crumbs
150g
Whole egg(s)
800g
Flank steak
15g
Dijon mustard
2g
Thyme, minced
1g
Rosemary, minced
Preparation
- 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.
- 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.
- Butterfly the flank steak. Flatten with a mullet and season with the salt, pepper, thyme, rosemary and Dijon mustard.
- 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.
- 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.
- Allow to rest for a few minutes before slicing. Serve with the Mushroom & Green Peppercorn Sauce (see recipe in separate file).
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