Rolled Beef With Artichoke Stuffing
January 4, 2009
My husband and I were looking for something different to do with flank steak, it’s winter time so a stuffing seemed appropriate. We found this recipe for Rolled beef with artichoke stuffing, it was so tasty, that we made it again, one week later, for my sister’s birthday dinner. There are so many wonderful flavors blended together in this stuffing that just the aroma alone is mouth watering! When preparing you will be reserving the oil from your artichoke jar, which will then be used to brown your flank steak. You will then proceed by simmering for the next 45 minutes in white wine. This stuffed beef was such an elegant dish, I highly reccommend it for your next dinner party.
Our source for this recipe was Tyler Florence of the Food Network, and after tasting his rolled beef with artichoke stuffing, you’ll see why he’s a famous culinary success. Thanks to Tyler for this fabulous recipe! Please enjoy!
For more stuffed beef recipes from Cooks.com, click here.
- ½ lb. ground veal
- ½ lb. ground pork
- ½ lb. prosciutto, diced
- ½ cup diced asiago cheese (2 oz.)
- ½ cup diced fontina cheese (2 oz.)
- 6 cloves garlic, minced
- ½ cup chopped fennel
- 2 cups marinated artichoke hearts, cut into 1-inch pieces (reserve oil in jar)
- ½ cup coarsely chopped Italian parsley
- ½ cup minced fresh sage leaves
- 1 egg beaten with 1 tbsp. dried Italian seasoning
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 ½ to 3 lbs. flank steak
- 2 hard-cooked eggs
- ½ cup dry white wine
In a large bowl combine veal, pork, prosciutto, cheeses, garlic, fennel, artichokes, herbs, egg, Italian seasoning, salt and pepper, and mix well. Trim excess fat from flank steak and pound to approximately 1/8 – thickness. (This takes a few minutes, but it is important to the recipe. Use a kitchen mallet or a heavy flat weight such as a wine bottle.) Spread stuffing over meat, covering it completely. Lay egg quarters down center, lengthwise, and roll meat around stuffing without overlapping. Tie with kitchen string at one-inch intervals to hold securely; if any stuffing escape’s, carefully push back in.
Heat a large skillet over medium-high heat. Add ¼ cup of the reserved artichoke oil. Heat oil and add stuffed beef roll to hot oil and brown on all sides. Add wine, cover and cook over low heat for 45 minutes. Turn beef roll over halfway through cooking. When cooked, transfer meat to a serving platter and remove the string. Slice and serve with the juices from the pan.
Related posts:
- Artichoke Parmesan Sourdough Stuffing
- Stuffed Chicken Breast Rolls
- Spaghetti with Smoked Turkey Sausage and Artichoke Fennel Sauce
January 22nd, 2009 at 8:57 pm
Leanne, you hit my weak spot I am a sucker for artichokes. This one is definitely getting added to my list to try.
Do you have any good slow cooker or crock pot recipes by chance?
March 2nd, 2009 at 2:57 am
[...] stuffed chicken breast rolls are a spin-off from the “Stuffed Beef with Artichoke Stuffing”that I recently shared from the great chef, Tyler Florence. The idea of proscuitto, marinated [...]