Roulade of beef á’la BRIANNAS

Roulade of beef á’la BRIANNAS

Made with Italian Vinaigrette

Roulade of beef á’la BRIANNAS

Wow your dinner guests with this amazing combination of flavors. Our Italian Vinaigrette kicks into high gear with this Roulade of beef.

COOK TIME: 2 Hours

PREP TIME: 35 Minutes

Ingredients:

  • 1.5 Ib flank steak
  • 1 bottle BRIANNAS Italian Vinaigrette dressing
  • 1 eggplant
  • 2 tbsp. goat cheese
  • 1/2 cup chopped spinach
  • 5 large chopped mushrooms
  • 1/2 diced onion
  • 1 small can of diced tomatoes
  • 2 cloves of minced garlic
  • 1 tsp. oregano and thyme
  • 1/2 tbsp. crushed red pepper
  • 1 1/2 tbsp. BRIANNAS Italian Vinaigrette dressing
  • 1/4 cup white wine
  • 2 red bell peppers
  • 2 cups beef stock
  • 1/2 cup Heavy whipping cream
  • 1/4 cup chopped red onion
  • 1 clove minced garlic

Directions:

  1. Butterfly the flank steak.
  2. Marinade steak in a bottle of BRIANNAS Italian Vinaigrette dressing between 1 and 24 hours.
  3. Roast red peppers until charred on all sides.
  4. Remove stem, skin and seeds from red pepper. Set aside.
  5. Peel and dice eggplant into bite sized pieces.
  6. In large sauté pan, heat up 1 tbsp. of extra virgin olive oil. Add diced onion and sauté for 5-7 min.
  7. Add mushrooms and garlic. Sauté for 7-10 min.
  8. Stir in thyme, oregano, diced tomato, spinach and 1 1/2 tbsp. BRIANNAS Italian Vinaigrette dressing.
  9. Continue sautéing until the spinach has wilted. About 2-3 minutes. Remove from heat.
  10. Remove flank steak from marinade, lay on cutting board, and pound thin.
  11. Put eggplant filling on the end of one side of the flank steak. Sprinkle 2 tbsp. goat cheese over the top.
  12. Gently roll the steak into a 'log' making sure all the filing is secured.
  13. Preheat oven safe pan and sear all sides of the flank steak. About 2-3 minutes per side.
  14. Place pan in oven and bake at 350 for 1 hour.
  15. Remove from oven and let stand for 5 min.
  16. In sauce pan, heat up 1 tbsp. of extra virgin olive oil. Add 1/4 cup chopped red onion. Sauté until tender.
  17. Add the flesh of the roasted red pepper. Let cook for 5 min.
  18. Add beef stock. Bring up to a simmer and cook for 10 min.
  19. Remove from heat. Puree roasted peppers until smooth.
  20. Put back on stove and simmer until it thickens.
  21. Stir in goat cheese and heavy whipping cream. Remove.
  22. To serve: slice the steak into 1 inch pieces. Lay on plate. Drizzle the roasted red pepper sauce on top.
  23. Serve with buttered noodles, rice, or cauliflower rice. Garnish with parsley. Enjoy!