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Roulade of Beef with Morel Mushrooms, Vidalia Onions and Red Wine Pan Sauce
SUBMITTED BY: Unknown
1-1 ½ pounds sirloin steak
6 ounces morel mushrooms
½ cup Vidalia onion
½ cup dry, fruity red wine
½ cup low salt beef broth or stock
2 T unsalted butter
2 T olive oil
1 T balsamic vinegar
pinch of sugar
salt & pepper to taste
Start by dicing onions and mushrooms.
Sauté in 1 T butter until soft, season with salt and pepper, remove from pan and set aside.
Next butterfly steak by making a horizontal cut through middle of steak, stopping about a ½ inch before slicing all the way through. It should open like a book.
Place butterflied steak between 2 sheets of plastic and pound with a skillet or mallet to flatten evenly to approximately ¼ inch thick. Season lightly with salt and pepper on both sides, spread mixture of morels and onions on steak and roll up. Secure with string or toothpicks.
To cook steak, pre-heat skillet or sauté pan to medium-high, pour in 2 T olive oil and sear on all sides until nicely browned. Deglaze skillet with red wine, broth and vinegar.
Reduce heat to a simmer, cover and cook for 10-15 minutes. Turn and baste meat a couple of times during this process.
Transfer beef to a platter and continue to simmer liquid for approximately 5 minutes until it resembles a sauce.
Finish sauce by adding 1 T of butter and season with salt and pepper.
Add a pinch of sugar if sauce is too tart.
Spoon sauce over beef, slice and serve.