This simple beef roulade filled with vegetables makes an easy, delicious weeknight dinner. The recipe pairs well with Casanel Vineyards & Winery’s N Squared red wine and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
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What You’ll Need:
- 3 lbs London Broil, cut into ¼’ thin steaks
- ¼ c. Dijon mustard
- Salt and pepper
- 1 tbsp. smoked paprika
- 2 slices bacon, fried to crisp and crumbled
- 2 c. baby spinach 1 zucchini, seeded and cut into ¼” wide strips, cut the width (narrow dimension) of the steak
- 1 carrot, cut into fine julienne, cut the width (narrow dimension) of the steak
Directions:
Step 1: Layout the beef steaks and spread a thin layer of Dijon over each piece of meat. Lightly sprinkle each with salt and pepper.
Step 2: Then dust with smoked paprika and divide bacon among the steaks.
Step 3: At the (narrow) end of each steak place a small handful of spinach, and two or three pieces each of zucchini and carrot.
Step 4: Place a few pieces from the onion wedge and two pieces of the artichoke hearts at the end of each steak.
Step 5: Roll each steak, jelly-roll style, and place the steaks 1” apart in a greased baking pan.
Step 6: Place the pan in the oven and bake for 10 minutes. Then add the wine to deglaze the steaks, and add the hot stock to the pan. Then bake for an additional 15 minutes. Baste at least once.
Step 7: In a frying pan, fry the additional 2 pieces of bacon until crisp.
Step 8: Add the shallot and saute in the fat until soft to the frypan. Then add 2 tbsp. Dijon mustard and flour. Cook until flour is cooked through.
Add 1 tbps. butter if the flour is too dry.
Step 9: Add milk or pan sauce from the steaks a little at a time until the mixture is a slightly thickened sauce consistency.
Step 10: Then season the sauce with salt and pepper, if needed, and serve over meat.
