Beef Roulade With A Mushroom Duxelle Recipes

Steps:

• Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
• Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
• Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
• Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
• Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.

Steps:

• Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks. , In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.

Steps:

• Trim ends of portobello mushrooms. Break stems and caps into small pieces. Finely chop mushrooms in a food processor. Squeeze dry in a clean kitchen towel.
• Melt unsalted butter in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add mushrooms, and cook, stirring often, until beginning to brown, 5 to 6 minutes.
• Remove from heat. Stir in heavy cream, dry sherry or Madeira, parsley, and fresh thyme; season with coarse salt and freshly ground pepper. Let cool.

Steps:

• Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
• Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
• Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.

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.

Steps:

• Put the mushrooms into a small saucepan with two cups of water and bring to a boil. Turn off the heat and let the mushrooms steep in the hot water for one hour. Drain the mushrooms, reserving the soaking liquid, and rinse under running water to remove all residual sand and dirt. Chop the reconstituted mushrooms.
• Melt the two tablespoons of butter in a medium-size skillet over medium heat. Saute three tablespoons of the chopped shallots until they are limp, about four minutes. Add the chopped morels, the chopped button mushrooms and the reserved mushroom-soaking liquid. Cook over medium heat until nearly all of the liquid is evaporated from the skillet. Season with soy sauce and salt.
• Make each trout fillet into a figure eight: place the fillet skin-side-down on a cutting board and cut almost completely in half lengthwise, leaving the two long pieces attached by a half inch at one end. Curl one side of the fillet into a circle, skin side out, and the other side of the fillet into a circle, flesh-side out; the two circles will be attached in the middle and the fish will look something like a pair of glasses - two circles with a bridge in the middle.
• Using a metal spatula, carefully place each of these formed fillets into a buttered deep skillet. Fill each of the circles of fish with a mound of the chopped mushroom mixture. Place the skillet on the burner and carefully pour fish stock into the skillet, almost (but not quite) up to the top of the fish. Turn the heat to medium, cover the skillet and poach the fish for 10 minutes, or until the fish is cooked through; the fillets will look opaque. Watch the liquid so that it barely simmers. Remove the fish with a slotted spatula to a warm serving platter or warm individual appetizer or dinner plates. Keep warm until ready to serve.
• While the fish is poaching, make the beurre blanc sauce. In a heavy medium-size saucepan, simmer the vinegar and wine with the remaining three tablespoons of shallots over a medium-low heat until nearly all of the liquid is evaporated. Add the cream and heat, stirring, for one minute. Whisk in the butter cubes, a few at a time, until all of the butter is incorporated and the sauce has the consistency of light cream. Season with salt and pepper and a dash of Sherry vinegar, if desired. Strain the sauce, if desired. If not using this sauce right away, it will keep warm in a thermos for up to two hours without separating.