Beef Mushroom Roulade With Red Wine Sauce Recipes

Steps:

• Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
• Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
• Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.

Steps:

• Heat the oil in a skillet over high heat. Sprinkle the fillets with salt and pepper on both sides. Place the fillets into the skillet and sear until golden brown. Turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the fillets to a plate. Remove all but 1 1/2 tablespoons of the fat in the skillet and return to high heat. Add the mushrooms and shallots, and season with salt and pepper. Cook until golden brown and their liquid has evaporated. Add the red wine and cook until reduced by half. Add the stock and cook until reduced by half. Whisk in the butter and mustard and cook for 30 seconds. Taste and season with salt and pepper if needed. Garnish with the parsley.
• Top the now-rested fillets with the sauce and taste.

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.

Steps:

• 1. Brown beef cubes in the olive oil in a 12 inch nonstick skillet set over medium heat.
• 2. Turn the cubes frequently to ensure even browning on all sides.
• 3. Add the onions and cook 2 to 3 minutes longer, or until the onions are fragrant.
• 4. Add the mushrooms and garlic and reduce heat to medium low; cook, stirring occasionally, for 4 to 5 minutes longer, or until mushrooms are brown.
• 5. Combine the flour, thyme leaves, black pepper and nutmeg in a small dish.
• 6. Sprinkle the flour mixture evenly over the meat and mushroom mixture, stirring well.
• 7. Allow the flour mixture to \"toast\" in the pan without burning for 30 seconds to 1 minute.
• 8. Then, stir in the red wine and beef broth.
• 9. Stir until the liquid comes to a boil and thickens very slightly.
• 10. Reduce heat to low, cover loosely, and simmer for 20 minutes.
• 11. The sauce will continue to thicken as water evaporates during cooking. If the sauce becomes too thick, add a few tablespoons of water or beef broth.
• 12. While the meat is cooking, cook the noodles according to package directions.
• 13. When tender, stir the noodles and parsley into the beef mixture and heat through.

Steps:

• In a large Dutch oven or kettle, sauté the beef in the butter and oil. Add the vegetables and continue to cook until tender.
• Sprinkle with flour, reduce the heat and cook for 5 minutes.
• Add the wine, broth, tomato paste and seasonings. Simmer for 50 minutes covered.
• Serve over noodles.

Steps:

• Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.
• In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.
• Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
• Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)
• Meanwhile, in 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce.