BEEF & MUSHROOM ROULADE WITH RED WINE SAUCE

BEEF & MUSHROOM ROULADE WITH RED WINE SAUCE image

Yield Serves 6

Number Of Ingredients 18

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Ingredients

The Roast:
1 tablespoon vegetable oil, plus oil for searing
1 cup chopped shallots
4 cups chopped mushrooms (combination of cremini, white, portobello or others)
1 1/2 tablespoons unsalted butter
2 pounds beef eye of round roast, butterflied
Kosher salt and freshly ground pepper to taste
1 egg white, lightly beaten
3/4 cup breadcrumbs
1/2 teaspoon chopped fresh thyme
The Sauce:
1 tablespoon butter
2 tablespoons finely chopped shallots
3/4 cup red wine
2 cups unsalted or low-salt beef or chicken stock
1/2 cup veal demi-glace
Kosher salt and freshly ground pepper to taste
4 tablespoons cold butter, cut into pieces

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.