STUFFED BEEF ROULADE WITH BALSAMIC REDUCTION
Ingredients
- 1 steak (265 g) – Sirloin, trimmed, cut in half and butterflied
- 1/3 ea (70 g) – Red Pepper, julienne and grilled
- 4 spears (40 g) – Asparagus, trimmed and grilled
- 2 tsp (8 g) – Dijon Mustard
- 2 slices (20 g) – Prosciutto
- 2 slices (20 g) – Camembert Cheese
- To taste – Kosher Salt
- To taste – Black Pepper, ground
Balsamic Reduction:
- ½ Cup (120 g) – Balsamic Vinegar
- 1 Tbsp (13 g) – Brown Sugar
Method
- Lay out butterflied steaks and, if necessary, pound out to even thickness into a rectangular shape.
- Season 1 side of steak with salt and pepper.
- Brush the same side with half of the Dijon mustard.
- Lay 1 slice of prosciutto on top of Dijon mustard the length of the steak.
- Place one slice of camembert, and 2-3 pieces of both grilled red pepper and grilled asparagus on top of camembert near bottom of roll (short side). Gently roll the steak over, and tightly roll upwards.
- Using butcher’s twine, tie roulades in 2-3 locations to secure tightly.
- Lightly season all sides of roulade with salt and pepper. Repeat with second steak.
- Grilled at 450F on a lightly greased grill for about 12-14 minutes, turning occasionally to ensure even cooking.
- Rest for about 10 minutes before serving.
- While roulades are resting, whisk together vinegar and brown sugar in a shallow non-stick pan over medium heat.
- Bring mixture to a simmer and continue whisking until mixture reduces by about half, careful not to burn.
- Transfer hot reduction to a heat proof container to cool. Reduction will thicken as it cools.
- To assemble, remove butcher’s twine from roulade, slice into medallions and drizzle balsamic reduction over top.
Curated by Chef Anna Borys for Season 35 of Great Tastes of Manitoba – watch the demo here!