Pan Seared Beef Rolls with Cheese and Mushroom Sauce
International dishesPan Seared DishesEurope and North America10 minutes marinating, about 20 minutes to sear and make the sauce
Beef rolls stuffed with cheese look like a restaurant main but the work is simple. Thin slices of beef wrap a baton of cheese, sear golden in butter and sit under a dark mushroom sauce.
The hardest part is rolling tightly enough that the cheese does not run into the pan. The beef needs to be cut across the grain and pounded thin to stay tender and roll easily. Searing seam side down first lets the roll seal itself.
This batch weighs about 359g, at roughly 194 calories per 100g.
Method
Rinse 250g beef fillet in lightly salted water, cut it into wide slices about 3mm thick across the grain, then pound them thin.
Season the beef with 1/2 teaspoon salt and 1/4 teaspoon ground pepper and leave it for 10 minutes.
Cut 30g fresh cheese into small batons. Trim 20g straw mushrooms, soak them in salted water for 15 minutes, rinse, drain and slice them thinly. Peel 10g onion and blend it fine.
Lay a slice of beef on the board, set a baton of cheese in the middle and roll it up tightly. Repeat with the rest.
Heat a pan, add 1 tablespoon unsalted butter, and once it melts lay in the rolls seam side down, then sear all sides until golden.
Make the mushroom sauce: heat a pan with a little butter and fry the onion until fragrant, then add the straw mushrooms and stir. Once they soften, pour in 2 tablespoons demiglace brown sauce, season with a little salt and pepper, and turn off the heat.
Arrange the rolls on a plate, spoon the mushroom sauce over them, and serve with salad and mashed potato.
Tips
Cutting across the grain and pounding the slices thin makes the beef noticeably softer and easier to roll.
The seam goes down into the pan first, so the join sets and the roll stays closed.
Demiglace brown sauce is sold at shops that stock European cooking supplies, and reduced beef stock thickened with a little toasted flour stands in for it.
Fresh cheese can be swapped for a block of mozzarella cut into batons.
Medium heat and few turns keep the cheese inside, since constant turning lets it escape.
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