Ingredients
  • 1/2 pound bacon, chopped
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 2 tablespoons unsalted butter
  • 1/2 medium yellow onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 3/4 cup carrot, coarsely grated
For the mushroom pat:
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 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
For the pinwheel steaks:
  • 2 flank steaks (1 1/2 to 2 pounds each)
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
  • 1/2 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 sprigs fresh rosemary, for garnish
For the red wine pan sauce:
  • 1 cup beef stock
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1 cup good-quality red wine (the wine you plan to serve with the meal)
  • 2 tablespoons unsalted butter (optional)
Preparation

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 platter to drain.

In a medium skillet, heat the EVOO and butter over medium-high heat, and saute the onion, celery, and carrot until veggies soften, a couple of minutes. Set aside while you prepare the mushroom pat.

For the mushroom pat: Heat the butter and olive oil over medium heat. Saute 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.

For the pinwheel steaks: 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 sauteed vegetables. Roll each steak lengthwise and secure them with cooking twine or skewers. Coat them with flour, salt, and pepper.

Heat a large ovenproof skillet over high heat with 2 tablespoons EVOO and the 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 pan sauce.

For the red wine pan sauce: Deglaze the pan with the 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 fresh rosemary sprigs.