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Rostbraten Mit Pilzfulle (Beef Roast With Mushroom Stuffing)

Rostbraten Mit Pilzfulle (Beef Roast With Mushroom Stuffing recipe image
This Rostbraten Mit Pilzfulle transforms a humble flank steak into a sophisticated centerpiece. The beef is seasoned with salt, white pepper, and Dijon mustard, then stuffed or topped with a rich, earthy mushroom mixture. The result is a tender, juicy roast with a deep umami flavor profile. Ideal for weekend family dinners or special gatherings, this dish offers a comforting yet elegant experience. The mushrooms provide a meaty texture that complements the beef perfectly, while the mustard adds a subtle tangy kick. Serve with roasted potatoes or creamy mashed cauliflower for a complete German-inspired meal.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 350
Dietary: Gluten-free
Description
This Rostbraten Mit Pilzfulle transforms a humble flank steak into a sophisticated centerpiece. The beef is seasoned with salt, white pepper, and Dijon mustard, then stuffed or topped with a rich, earthy mushroom mixture. The result is a tender, juicy roast with a deep umami flavor profile. Ideal for weekend family dinners or special gatherings, this dish offers a comforting yet elegant experience. The mushrooms provide a meaty texture that complements the beef perfectly, while the mustard adds a subtle tangy kick. Serve with roasted potatoes or creamy mashed cauliflower for a complete German-inspired meal.
Ingredients
  • 2 lb Flank Steak
  • 1/2 teaspoon Salt
  • 1/4 teaspoon White Pepper
  • 1 teaspoon Dijon Mustard
  • 8 oz Mushrooms, finely chopped
  • 1 tbsp Butter or Oil for sautéing
Directions
  1. 1
    Preheat oven to 375ðF (190ðC).
  2. 2
    Pat the flank steak dry and season both sides with salt and white pepper.
  3. 3
    In a skillet, sauté the chopped mushrooms in butter or oil over medium-high heat until browned and moisture has evaporated. Season with a pinch of salt.
  4. 4
    Spread the Dijon mustard evenly over the entire surface of the flank steak.
  5. 5
    Spoon the sautéed mushrooms onto the mustard-covered steak, pressing gently to adhere.
  6. 6
    Roll the steak tightly around the stuffing and secure with kitchen twine at 1-inch intervals.
  7. 7
    Sear the rolled steak in a hot oven-safe skillet on the stovetop for 2-3 minutes per side until browned.
  8. 8
    Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until internal temperature reaches 130ðF (54ðC) for medium-rare.
  9. 9
    Remove from oven and let rest for 10 minutes before slicing into medallions.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 15g24%
Saturated Fat 6g30%
Cholesterol 120mg40%
Sodium 450mg19%
Total Carbohydrate 5g2%
Dietary Fiber 2g8%
Sugars 2g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use a meat thermometer to ensure the beef reaches your desired doneness. Flank steak is best served medium-rare to prevent toughness.

If the steak is too thin to roll, you can lay the mushrooms on top of a flat steak instead of stuffing it, and roast it flat in a baking dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.

Keywords: beef, flank steak, german roast, mushroom stuffing, rostbraten, dijon mustard, white pepper, stuffed beef, roast dinner, earth flavors, weeknight dinner, comfort food
Read it online: https://www.chefs-mate.com/recipe/rostbraten-mit-pilzfulle-beef-roast-with-mushroom-stuffing/