BEEF & MUSHROOM ROULADE WITH RED WINE SAUCE
Steps:
- Preheat the oven to 375 degrees. For the roast: Heat the oil in a large skillet over medium-high heat. Add the shallots and cook until translucent. Add the mushrooms and butter. Cook until the mushrooms are fairly dry and reduced in volume by about half. Remove from heat and set aside. Put the roast flat on a work surface and season with salt and pepper. Just before rolling, combine the mushroom mixture with the egg white, breadcrumbs and thyme. Spread the filling evenly over the roast, to within 1 inch of the edge all the way around. Roll up the roast and tie securely in several places with kitchen string. Put a skillet over high heat and pour in a little more oil. When hot, add the roast and sear on all sides. (Some of the mushrooms will probably fall out.) Transfer the meat to a roasting pan and roast for 15 to 20 minutes, depending on desired doneness: 120 degrees for rare, 125-130 degrees for medium-rare. Remove from the oven and let rest for at least 15 to 20 minutes before removing the strings and carving. For the sauce: While the meat is roasting, make the sauce. Remove any burned bits from the skillet. Add the butter and, when melted, add the shallots and cook until translucent. Deglaze the pan with the wine and cook until it is reduced in volume by more than half. Add the stock, then transfer the sauce to a smaller saucepan and add the demi-glace. Cook until reduced to about half the volume or more. Strain the sauce and discard the solids. Set the sauce aside until the roast is out of the oven. Just before serving, bring the sauce to a simmer, season with salt and pepper and, off the heat, whisk in the butter a piece at a time. Taste and adjust seasonings once more, then spoon the sauce over slices of roulade, or pour into a sauceboat and pass at the table. PER SERVING: 550 calories, 42 g protein, 18 g carbohydrate, 32 g fat (15 g saturated), 117 mg cholesterol, 644 mg sodium, 1 g fiber.
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Miiro Ashirafu
[email protected]Overall, I really enjoyed this recipe. The beef was tender and flavorful, and the mushroom filling was rich and savory. The red wine sauce was the perfect finishing touch. I will definitely be making this again.
Tre gassup
[email protected]This recipe was a disaster! The beef was tough and the mushroom filling was bland. The red wine sauce was way too salty. I would not recommend this recipe to anyone.
Sohel Sheikh
[email protected]The roulade was a bit dry, but the mushroom filling and red wine sauce were delicious. I would try this recipe again, but I would make sure to cook the beef for a shorter amount of time.
Shambhu Thamiexss
[email protected]I love roulades, and this one did not disappoint. The beef was cooked perfectly and the mushroom filling was delicious. The red wine sauce was a bit too tangy for my taste, but overall I really enjoyed this dish.
Braedon Perk
[email protected]This recipe was easy to follow and the results were amazing! The beef was tender and flavorful, and the mushroom filling was rich and savory. The red wine sauce was the perfect complement.
Athambawa Jamaldeen
[email protected]This dish was absolutely delicious! The beef was tender and juicy, and the mushroom filling was rich and flavorful. The red wine sauce was the perfect finishing touch. I will definitely be making this again.
Tshegofatso Kanaomang
[email protected]I'm not a fan of beef, but I decided to give this recipe a try anyway. I was pleasantly surprised! The beef was cooked perfectly and the mushroom filling was delicious. The red wine sauce was a bit too strong for my taste, but overall I really enjoye
Sebul Vip
[email protected]This recipe was a disaster! The beef was tough and the mushroom filling was bland. The red wine sauce was way too salty. I would not recommend this recipe to anyone.
Nipun Tharaka
[email protected]The roulade was a bit dry, but the mushroom filling and red wine sauce were delicious. I would try this recipe again, but I would make sure to cook the beef for a shorter amount of time.
James Nice
[email protected]I love roulades, and this one did not disappoint. The beef was cooked perfectly and the mushroom filling was delicious. The red wine sauce was a bit too tangy for my taste, but overall I really enjoyed this dish.
BD FREE FIRE ID SELL
[email protected]This recipe was easy to follow and the results were fantastic! The beef was tender and flavorful, and the mushroom filling was rich and savory. The red wine sauce was the perfect complement.
Yeshi Mengesha
[email protected]I'm not a huge fan of mushrooms, but I decided to give this recipe a try anyway. I was pleasantly surprised! The mushrooms were cooked perfectly and added a nice depth of flavor to the dish.
Luis Caminero
[email protected]This dish was a bit more time-consuming than I expected, but it was definitely worth the effort. The roulade was impressive and delicious, and the red wine sauce was divine.
Bunny Mon
[email protected]I tried this recipe last night, and it turned out amazing! The roulade was so tender and juicy, and the mushrooms added a wonderful earthy flavor. The red wine sauce was the perfect finishing touch.
Jamel Campbell
[email protected]Wow, what a dish! The beef roulade was cooked to perfection, and the mushroom filling was bursting with flavor. The red wine sauce tied everything together beautifully. I highly recommend this recipe for a special occasion dinner.
Mohammad Harris
[email protected]This beef mushroom roulade was an absolute delight! The combination of tender beef, savory mushrooms, and rich red wine sauce was simply divine. I followed the recipe precisely, and the results were stunning. My family and friends raved about it, and