BEEF MUSHROOM & SAGE ROLL UPS

I consider this to be a very simple way of making an elegant meal for two. The robust earthy flavour of the sauteed mushrooms with the addition of the sage leaves really works well with the flavour of the steak. I have a feeling that more of you love birds out there will be cooking at home more with an easy recipe like this.

Serves 2

Ingredients:

  • 2 quick fry steaks, pounded really thin
  • 2 tbsp olive oil
  • 1 tbsp butter or margarine
  • coarse salt
  • freshly cracked black pepper
  • 1/4 tsp dried thyme
  • 6-8 fresh sage leaves
  • 8 cremini mushrooms, sliced thin
  • half a red onion, sliced thin
  • 1/2 cup sherry or can substitute red wine
  • butchers twine (enough to wrap and tie it around each rolled up steak)

1. Take a large plastic ziploc bag and put in your quick fry steaks, one at a time, and pound it thin with a cast iron skillet or anything heavy. Season both sides of the steak with salt and pepper and set it aside on a plate.

2. Preheat a non-stick skillet on medium high heat and drizzle in 1 tbsp of olive oil. Thinly slice your mushrooms and red onion. Add the 1 tbsp of butter into the pan and then add in your sliced onion. Sprinkle in salt, pepper and the dried thyme and saute the onions for a minute then add in the sliced mushroom. Saute for about 5 minutes then take it off the heat and let it cool for about 15 minutes.

3. Take your thinned out steak and put it onto a cutting board, place 3 sage leaves on the steak then spoon half of the mushroom mixture onto the steak. Slowly roll up the steaks, making sure that it is rolled up tight then take your butchers twine and tie the meat. You want to make sure that the mushrooms stay in the meat while cooking. Do this with both steaks.

4. Take the same skillet that you cooked the mushrooms in and preheat the pan again on medium high. Drizzle in 1 tbsp of olive oil and sear the rolled up meat on both sides. This should take a few minutes per side then pour in the sherry. Scrap up the brown bits from the bottom of the pan, drop the heat to a simmer and cover the skillet. Let it simmer for a good 17-20 minutes. The sherry should reduce and the meat should become more tender. Let the meat rest for a good 5 minutes before taking off the twine and slicing to serve.

I would recommend serving this with a simple pasta dish or with a simple salad and vinaigrette.

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