BEEF ROULADE WITH A MUSHROOM DUXELLE

BEEF ROULADE WITH A MUSHROOM DUXELLE image

Yield 6 SERVINGS

Number Of Ingredients 32

Cooking String
3 to 4 lb. London Broil
1 .750ml bottle Cabernet Sauvignon
4 cups Beef stock
1/2 Medium onion, sliced
4 Garlic cloves, sliced
1 Carrot, sliced
1 Quantity of Mushroom Duxelle
Mushroom Duxelle
1 lb Mushrooms
2 T Butter
5 garlic cloves
1/2 cup Cabernet Sauvignon
3 Slices of thick bacon, julienned and browned
3/4 Cup bread crumbs
JUS LIE
Pan drippings
3 T unsalted butter
3 T flour
BEEF ROULLADE
Preheat oven to 375 F.
Butterfly London Broil and flatten with the flat side of a meat mallet to the point where beef can be syuffed with duxelle, rolled and tied.
Salt/pepper both sides of meat to taste.
Lay beef flat and place mushroom duxelle in center of flattened beef.
Roll beef into a log and tie roulade with butchers string ensuring duxelle is secured. See Youtube link below for a roulade
demonstration.
Brown roulade on ALL sides in a saute pan with hot oil.
Place browned roulade in a roasting dish that will provide your beef breathing room as you will be braising the beef.
Add onions, garlic, carrots.
Add enough broth and wine, in equal parts, so that half the roulade is submerged in the broth/wine mixture.
Cover roulade and place in preheated oven for 50 to 60 minutes or until an instant read thermometer registers a 165 F internal temperature.
Remove finished roulade and place on carving board to rest.

Steps:

JUS LIE 1. Drain juices from roasting pan and reserve. 2. Melt butter in a sauce pan over medium heat with flour 3. Once roux has formed, gradually whisk in pan drippings. 4. Continue to cook over medium heat until sauce begins to thicken. *** If Jus Lie is to thin, continue to reduce. If to thick, add any extra beef stock or red wine you have left (water can be used as well). MUSHROOM DUXELLE 1. Place mushrooms and garlic gloves in a food process and mince. * 2. Melt butter in a saute pan and add mushroom mixture. 3. Add salt/pepper to taste and let mushroom mixture cook over medium heat until all of the moisture has evaporated. 15 to 20 minutes. 4. Brown and reserve bacon. 5. Add 1/2 cup Cabernet Sauvignon to mushroom mixture and continue to cook over medium heat until wine has evaporated into mushrooms. 10 to 15 minutes. 6. Scrape the finished mushroom duxelle into a bowl with bread crumbs and bacon. Gently mix until bread crumbs are no longer dry and place in the freezer or fridge to cool off.