BEEF & MUSHROOM ROULADE WITH RED WINE SAUCE
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.
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Ghaffar Abdul
[email protected]I'm not sure what I did wrong, but my roulade turned out dry and tasteless. I'm going to have to try this recipe again.
LizzyDoesAMVS
[email protected]This recipe was way too complicated for me. I ended up burning the roulade. I'll stick to simpler recipes in the future.
Gavin Erickson
[email protected]This dish was a bit disappointing. The beef was a bit tough, and the sauce was bland. I think I'll try a different recipe next time.
Roadworthy Builds
[email protected]I've made this recipe several times, and it's always a hit. The beef is always tender and flavorful, and the sauce is always delicious. I highly recommend this recipe.
Afo Damba
[email protected]This was my first time making a roulade, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. I'll definitely be making this again.
Farjana Akthr
[email protected]I love this recipe! It's always a crowd-pleaser. The roulade is always cooked perfectly, and the sauce is always delicious.
Super V
[email protected]This recipe is a keeper! The roulade was tender and juicy, and the sauce was divine. I served it with roasted potatoes and green beans, and it was a hit with my guests.
Elizabeth Rose McMahon
[email protected]This dish was a bit more challenging to make than I expected, but it was worth the effort. The roulade was cooked to perfection, and the sauce was rich and flavorful. I'll definitely be making this again for special occasions.
Aunthetical Master 1301
[email protected]I'm not much of a cook, but I decided to give this recipe a try. I'm so glad I did! The roulade turned out perfectly, and the sauce was incredible. I'm definitely going to make this again.
Andries Ellis
[email protected]This beef mushroom roulade was an absolute delight! The combination of tender beef, savory mushrooms, and rich red wine sauce was simply heavenly. I followed the recipe precisely, and the results were stunning. My family raved about it, and I'll defi