Art Print

Garant, Jennifer
Buy at







 WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Beef Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Piret's Rolled Flank Steak
with Mushrooms



Save Up to 70% Off Sale Items at CHEFS

"One cannot think well, love well, sleep well,
if one has not dined well."
Virginia Woolf, "A Room of One's Own"

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]





Art Print

Audit, Lisa
Buy at









Allium Sativum
Allium Sativum
Art Print

Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Art Print

Moragues, Joaquin
Buy at



Rolled Flank Steak
with Mushrooms
The George and Piret Munger Cookbook
by George and Piret Munger, 1985, Houghton Miflin Company


Makes 8 servings

“We’ve used shiitake mushrooms, which have a wonderful flavor, in this
flank steak roll. This recipe takes some time to prepare, but it’s worth
every minute – ‘incredibly delicious’ is how our tester described it.”

To Prepare the Stuffing
1 ounce dried shiitake mushrooms
1 cup rich chicken stock, preferably
homemade, warmed
4 tablespoons butter
3 cloves garlic, minced
3 shallots, minced
1 1/2 pounds fresh mushrooms, sliced
1/4 cup Cognac
2 tablespoons fresh lemon juice
1/2 cup minced fresh parsley
1 1/2 cups fresh bread crumbs
Salt and freshly ground pepper, to taste
Dash of cayenne pepper
1/4 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 to 3/4 cup freshly grated
Parmesan cheese

1. Soak the dried mushrooms in the warm chicken stock for 1 hour. Strain
the mushrooms and soaking liquid through a double layer of dampened cheesecloth and set the liquid aside. Chop the mushrooms and set
them aside.
2. Melt the butter in a skillet and sauté the garlic, shallots, and sliced fresh mushrooms until most of the liquid evaporates. Add the Cognac and
lemon juice and cook for 1 to 2 minutes longer. Add the shiitake
mushrooms, parsley, bread crumbs, salt, pepper, cayenne pepper,
sage, thyme, and the mushroom-soaking liquid. Taste for seasoning
and adjust if necessary. Thoroughly blend in the Parmesan cheese.

To Prepare the Steak
2 flank steaks (2 to 2 1/4 pounds each,
trimmed weight)
3 tablespoons butter
3 cloves garlic, peeled and halved
6 cups rich chicken stock,
preferably homemade
1 cup dry white wine
1 tablespoon tomato paste
1/4 cup Madeira
1/4 cup heavy cream or crème fraîche

1. Trim any fat or connective tissue from the flank steaks. Place them on a work surface, with narrow ends facing you. Spread half the mushroom
filling on each steak, leaving a 1-inch border on the long sides. Roll the
steaks, tucking in the filling as you roll. Tie rolled steaks with butcher’s
twine at 2-inch intervals, tucking in any filling that squeezes out.
2. Melt the butter in a large skillet and sauté the garlic for 1 minute. Remove the garlic and add the flank steaks, browning them on all sides. Remove
the flank steaks to a roasting pan that will hold them without crowding.
3. Preheat oven to 350 degrees F. Add the chicken stock, wine, and tomato paste to the skillet and bring them to a boil, scraping up the browned bits.
Over high heat, reduce the mixture to 3 cups. Pour the liquid over the
flank steak rolls, place the roasting pan in the oven, and roast the meat
for 30 minutes. Turn the rolls, and roast them an additional 30 minutes.
4. Reduce the oven to 180 degrees F. Remove the rolls to a platter and keep them warm in the low oven. Strain the pan juices into a saucepan and
reduce them by half over high heat. Stir in the Madeira and cream.
Adjust the seasoning and cook the sauce gently for 1 minute. Slice the
rolled steaks and spoon some sauce over each serving. Serve the
remaining sauce separately.

Featured Archive Recipes:
Osso Buco with Mushroom Sauce 
Paupiette of Beef Gargantua (Julia Child)
Paupiettes de Boeuf Braisées Bourbonnaise
Rolled Flank Steak, Birthday
Rolled Flank Steak with Green Olives
and Oregano (Mario Batali)

Veal Chops Stuffed with Fontina
and Porcini (Daniel Boulud)


Index - Beef Recipe Archives
Party Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links 
WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2009 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: December 02, 2009.