Aired September 11, 2007
1/2 cup all-purpose flour
6 tablespoons unsalted butter
3/4 cup carrot, coarsely grated
1/2 cup celery, finely chopped
1/2 medium-size yellow onion, finely chopped
Salt and freshly ground black pepper
2 flank steaks (1 1/2 to 2 pounds each)
1/2 cup extra-virgin olive oil (EVOO)
2 sprigs fresh rosemary, for garnish
4 garlic cloves, minced
1 medium yellow onion, finely chopped
For the mushroom pat:
2 tablespoons unsalted butter, optional
1 cup good quality, red wine (the wine you plan to serve with the meal)
1/4 cup honey
1/4 cup Dijon mustard
1 cup beef stock
1 pound sliced mushrooms (1/2 pound baby bellas and 1/2 pound white mushrooms)
1/2 cup parmesan, shredded
1/4 cup fresh ricotta cheese
2 tablespoons rosemary, finely chopped
1 teaspoon dried thyme
Preheat oven to 350F.
Preheat a large skillet over medium-high heat and cook bacon until its crispy and golden brown. Once the bacon is done, remove it to a paper towel-lined patter to drain.
In a medium-size skillet, saut the onion, celery, and carrot over medium-high heat with 2 tablespoons EVOO and 2 tablespoons butter until veggies soften, a couple of minutes. Set aside while you prepare the mushroom pat.
For the mushroom pat: Saut chopped onion until tender. Add the garlic, and cook for two minutes. Add mushrooms and cook until they start to brown. Put mushroom, onion, and garlic mixture in a food processor with parmesan, ricotta, rosemary, and thyme.
Generously season the steaks with salt and pepper. Drizzle them with EVOO and pound them so the steaks are about a half inch in thickness. Spread the mushroom pat all over the flattened-out steaks. Sprinkle crispy bacon on top of pat then add a layer of the sauted vegetables. Roll each steaks lengthwise and secure them with cooking twine or skewers. Coat them with flour, salt, and pepper.
Heat a large skillet over high heat with 2 tablespoons EVOO and 2 tablespoons butter. Brown the rolled-up steaks on all sides before placing them in the oven for approximately 20-25 minutes, until the temperature in the center reaches 125F. Remove from pan and let sit while you prepare the red wine pan sauce.
For the sauce: Deglaze the pan with the prepared beef stock, scraping up the brown bits from the bottom of the pan with a wooden spoon. Whisk in the Dijon mustard and honey, then add the red wine and cook over medium-low heat for 10 minutes. If using the butter, add it to the sauce and stir to melt it completely. This will give the sauce an added richness and sheen.
To serve, cover the bottom of a platter with the red wine pan sauce. Cut steak into half-inch slices and place on top of sauce. Garnish with a sprig of fresh rosemary.