Friday, November 2, 2012
Steak Roulade w/ Caramelized Onions, Bacon, & Cheese
It's Friday! Woohoo!
I don't have another day off until next Thursday, but at least it's one day closer to that! Thinking positive, right?
My poor little Mocha dog is going through some allergies and is puffy and swollen all over. I feel bad for the little girl, but the vet said all we can do is wait it out and keep giving her Benadryl like we have been. Still don't like my little girl feeling like she does!
Anyway, we're gonna keep it low key this weekend, probably, so nothing exciting to report.
Andy did say that this dinner was one of the best he's had in quite some time. Always a win in my book! You can really stuff the roulade with whatever you fancy, I happened to have some onions in the pantry, some bacon in the fridge, and some nice Cocoa Cordona goat's milk cheese in the crisper (it's dusted with cocoa powder and is out. of. this. world.)
1 small carrot, peeled and diced
2 celery ribs, diced
1/2 small onion, diced
1/4 cup country ham, diced
6 tablespoons unsalted butter
4 tablespoons flour
6 cups beef stock
2 tablespoons tomato paste
10 parsley stems
2 bay leaves
1/4 teaspoon dried thyme
salt and pepper, to taste
1 lb. flank steak, pounded to about 1/4 inch thickness
1 onion, sliced thinly
1 tablespoon unsalted butter
3 pieces of bacon, cut into 1/4 inch thin strips
1/4 cup cheese, shredded (I used Cocoa Cordona, but feel free to use whatever cheese you fancy!)
4 tablespoons stone ground mustard
salt and pepper, to taste
You'll want to get your sauce started first. It takes a little while for it to reduce and develop flavor.
Heat a large saucepan under medium high heat and melt the butter. Add the carrot, celery, onion, and country ham. Do not skip the country ham. I think it really gives the sauce a depth of flavor that you don't get with just plain mirepoix. However, do watch your salt - since the ham is cured, it's pretty salty to begin with, so you may not even have to season with any additional (I didn't). Cook the vegetables until they are starting to become tender and the onions are translucent.
Stir in the flour to make a roux. Cook roux for about 10 minutes, or until it begins a nice nutty brown color.
Slowly stir in your beef stock, whisking constantly to prevent lumps. Add tomato paste, parsley stems, bay leaves, and thyme. Bring mixture to a boil, then reduce to a simmer. Leave partially covered and simmer for at least an hour to develop flavors.
Skim off any fat or scum as you see fit. When the sauce is thick enough to coat the back of a spoon, strain the liquid of the solids. Season to taste and keep warm until ready to use.
While your sauce is simmering, you can caramelize your onions and cook your bacon. Melt the butter in a large saute pan under medium heat. Add onions and cook under low to medium heat until caramelized and golden brown, about 30 minutes. Don't rush the onions, the slower they cook, the sweeter and tastier they'll be. You don't want any browning, so be sure to stir them every so often. Place onions in a medium bowl to cool.
Heat a small skillet under medium heat and add your strips of bacon. Cook until crisp, then remove with a slotted spoon, transferring to a paper towel-lined plate to drain. When bacon is dry, add in with onions. Reserve about 3 tablespoons of the rendered bacon fat from the pan.
Add shredded cheese to bowl with onions and bacon and mix well. Taste for seasoning.
Place the flank steak horizontally in front of you (so that it is widest). Spread the mustard atop the steak. Place an even layer of the filling over top of the mustard. Roll the steak up, like a jelly roll, keeping it as tight as possible. Cut in half and tie each roulade like a roast with some kitchen twine. Season the roulade with salt and pepper.
Preheat oven to 425 F.
Heat a large oven-proof skillet under medium high heat and add reserved bacon fat. Add the roulades and cook until all sides are golden brown and caramelized. Transfer the pan to the even to finish cooking, about 15-20 minutes, depending on your desired doneness. Let roulades rest for at least 5 minutes before removing kitchen twine and slicing.
Remove kitchen twine with kitchen scissors and cut roulades into 1/2 inch slices. Serve atop sauce brune and with desired vegetable or starch. You've got a fancy meal that's simple and delicious! And any leftover sauce brune you can freeze - that way you'll have a tasty sauce at the ready next time!
Have you ever made a roulade? What do you like to stuff your roulades with?
Hope you all have a great weekend!