Best 3 Beef Roulade With A Mushroom Duxelle Recipes

MUSHROOM-STUFFED FLANK STEAK ROLL

Steps:

• Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. , In a small bowl, combine the lemon juice, soy sauce, honey, mustard, pepper and, if desired, lemon zest. Pour half of marinade into a large shallow dish; add beef and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade., In a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in parsley. Drain and discard marinade. Open steak; spoon filling over steak to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string. Place in a greased shallow roasting pan. Pour reserved marinade over steak., Cover and bake at 350° for 45 minutes. Uncover; baste with pan drippings. Bake 30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°). Remove and keep warm. Meanwhile, transfer cooking juices to a saucepan; skim fat. Bring cooking juices to a boil. Mix cornstarch and broth until smooth. Stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cut steak into slices; serve with sauce.

MUSHROOM DUXELLES

Steps:

• Gather the ingredients.
• Finely chop the mushrooms in a food processor.
• Scrape the mushrooms onto a clean cotton kitchen towel. (Choose an old towel as the mushrooms will stain it. Do not use terry cloth.)
• Over a sink, twist the towel around the mushrooms to wring out as much liquid as possible.
• Heat a large (10-inch) nonstick skillet over medium to medium-high heat.
• Add 1 tablespoon of the butter and swirl to melt and avoid burning.
• Add the mushrooms, shallot, thyme, a pinch of salt, and a pinch of black pepper.
• Cook until the mushrooms release their liquid and continue to cook until the liquid evaporates and the mushrooms appear dry and begin to brown, about 5 minutes, stirring frequently.
• Stir in the remaining 1 tablespoon butter and, when melted, add the vermouth.
• Cook until the vermouth has evaporated, stirring frequently. Taste and season with additional salt and pepper, if desired.

ROULADE OF RAINBOW TROUT WITH MOREL MUSHROOM DUXELLES

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.