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Author Notes: Make your table warm and inviting on a chilly day with this elegant, rich, seasonal recipe complete with some wise words for hosts and hostesses alike. —Rachel (Simple Seasonal)
Flank Steak Roulade and Brown Gravy
- 1 1/2 pounds flank steak
- 1 tablespoon butter
- 1 cup diced shallots
- 1/2 pound baby tatsoi or spinach
- 1/3 cup diced sun-dried tomatoes
- 1 1/2 tablespoons olive oil
- salt and fresh cracked pepper to taste
- 1 1/2 cups beef broth
- 2 tablespoons corn starch
- Butterfly your flank steak with the grain running parallel to your stabilizing hand, which means you'll be cutting with the grain.
- Once it's flat, gently tenderize it with the smooth end of a mallet. Set aside.
- In an uncoated pan or a cast iron skillet, melt 1 Tbsp of butter over medium-low heat. Add the diced shallots to the pan and cook until they begin to soften. Add baby tatsoi or spinach next, and cook until wilted and all of the water from the greens has cooked off.
- Remove from the heat and mix in diced sun-dried tomatoes, and add fresh cracked pepper to taste.
- Spoon the cooked vegetables in the center of your piece of flank steak and evenly spread out, leaving a 1/4 in border around the perimeter of the meat.
- Tightly roll the flank steak with the grain and then tie using a butcher's knot. Season with salt and fresh cracked pepper to taste.
- Add 1 1/2 Tbsp of oil to your pan that you cooked the vegetables in, and heat over medium-high heat. Once the oil is hot, add the flank steak and sear or brown on each side.
- Place your pan in an oven that has been preheated to 350ºF. Cook for 20-25 minutes or until your roulade reaches an internal temperature of 125ºF at the center.
- Allow the cooked roulade to rest at room temperature for 10 minutes before cutting. Just before serving, slice the roulade against the grain into 1/4 in medallions.
- While the beef roulade is resting, take the dirty pan that it was cooked in and heat it over a burner on medium heat.
- Whisk together the beef broth and cornstarch in a small bowl using a heat-safe whisk.
- Once the pan is hot, pour the beef broth and cornstarch mixture into the pan and begin scraping the whisk along the bottom of the pan. This will pull up the drippings from your roulade and add awesome flavor to your gravy. Continue to stir frequently until the sauce is bubbling and thickened, then remove from the heat.
- 2 1/2 pounds celeriac
- 1/3 cup light cream
- 1 tablespoon butter
- salt and pepper to taste
- Wash off your celeriac (aka celery root) and individually wrap each in foil. Place them on a baking sheet and in an oven that's been preheated to 350ºF. Bake for 45 minutes to 1 hour, or until the celeriac feels mushy when you squeeze it with an oven mitt.
- Allow the celeriac to become cool enough to handle and then cut it in half. Scoop out the soft center, place it in a medium mixing bowl, and then discard the skin.
- Add butter and light cream to the bowl. Using an immersion blender, puree until smooth and creamy. If you don't have an immersion blender, this can be done in a regular blender.