If you’re feelin’ festive, skip the casserole and whip up something Irish!
Chef John Slattery joined us with a recipe for Irish Beef Roulade.
1 (2 pound) beef flank steak or top round slice
1/2 cup fresh spinach leaves
1/2 cup chopped parsley
2oz parmesean cheese or hard irish cheddar
4 cloves garlic
2 oz oil
4 tbsp. flour
2 small shallots sliced thin
2 oz oil
3oz Irish Stout
2 oz cold butter
1.Butterfly steak and use mallet to even the thickness.
2.in food processor combine Oil, Spinach, parsley, garlic, and cheese pulse into “pesto”
3.spread “pesto” on steak, roll up and tie.
4. roll steak rolls in flour
5. heat skillet with oil, and pan sear rolls on all sides, remove from pan and rest.
6.Add shallots to pan and cooked until translucent, deglaze pan with Stout.
7.Simmer until liquid is reduced by half, remove from heat
8. sliced and plate steak
9.whisk in cold butter to reduced sauce and serve over steak rolls.