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This recipe uses flank steak. Sliced top round works well also, but yields smaller roulades. They may be plated individually depending on size. Yield: 6-8 Portions.

Ingredients:

1 2lb. Grass-fed Beef (Butterflied Flank Steak or Top Round)

1 Tbs. Olive Oil

1. Tbs. Garlic, Minced

1/2 Teas. Salt

1/2 Teas. Cracked Black Pepper

For the Filling:

24 Oz. Spinach

2 Oz. Olive Oil

1 Shallot, minced

2 cloves Garlic, minced

1/2 Tbs. Basil

1/4 Teas. Ground Fennel Seed

1/4 Cup Parmesan Cheese

1 Cup Bread Crumbs

2 Eggs

Salt and Pepper to Taste

For the Sauce:

1 Pt. Beef Stock, hot

24 Oz. Your favorite Tomato Sauce, hot

Method:

1. Heat the olive oil in a sauté pan and add the garlic, shallots and pepper until fragrant.

2. Add the spinach, basil and fennel and stir until wilted, season with salt and remove to a mixing bowl.

3. Mix spinach with cheese, breadcrumbs and eggs.

4. Open the steak flat and then spread the spinach mixture in an even layer on the meat. Keep the spinach one inch from the edge of the meat.

5. Roll the edge of the meat in a jelly roll fashion to make a spiral of the meat and spinach.

6. Tie the roll with a string, making loops 2-3 inches apart to hold the roll securely.

7. Rub the meat roll with olive oil, garlic, salt and pepper.

8. In a roasting pan, sear all sides of the meat roll in 1 oz. olive oil.

9. Add hot stock and tomato sauce and put in 350 oven for 1 hour or until meat thermometer reads 165.

10. Turn meat occaisionally while cooking.

11. Allow to rest for 15 minutes before slicing.

 

Recipe Compliments of Chef Charles Baux Jr.

Bidwell Traning Center

Added by: Dianne Miller on 3/22/2010 10:23am


Featured product(s): Beef, Spinach,
Background ingredients: Cheese, Eggs,