Rostbraten Mit Pilzfülle (Beef Roast With Mushroom Stuffing)

chefs-mate chefs-mate 0 Comments
Servings: 12 servings Difficulty: Advanced
Jump To Recipe Print Recipe
Tender flank steak stuffed with a savory mixture of mushrooms, herbs, and Dijon mustard.
Rostbraten Mit Pilzfulle (Beef Roast With Mushroom recipe image
Rostbraten Mit Pilzfulle (Beef Roast With Mushroom recipe image
Print Recipe

Rostbraten Mit Pilzfülle (Beef Roast With Mushroom Stuffing)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 204.0

Description

This classic German-inspired dish features tender flank steak rolled around a rich, savory mushroom stuffing. The combination of earthy mushrooms, sharp Dijon mustard, and fresh herbs creates a complex flavor profile that is both comforting and elegant. The steak is seared to lock in juices and then roasted until perfectly cooked. It is an excellent choice for a special weeknight dinner or a festive family meal.

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. Place the flank steak between two sheets of plastic wrap and pound it gently with a meat mallet to create an even thickness of about 1/2 inch.
  3. Season the flattened steak with salt, pepper, and white pepper on both sides.
  4. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
  5. Sauté the chopped onion and mushroom pieces until tender and any released liquid has evaporated, about 5-7 minutes.
  6. Stir in the tomato paste, bread crumbs, chopped parsley, chopped chives, paprika, and Dijon mustard to the mushroom mixture. Cook for 1 minute to combine.
  7. Spread the mushroom stuffing evenly over the entire surface of the flank steak, leaving a small border around the edges.
  8. Carefully roll the steak up tightly from one of the long ends into a tight cylinder.
  9. Secure the roll with kitchen twine every inch to keep it from unraveling during cooking.
  10. Heat the remaining 1 tablespoon of oil in the same skillet over high heat.
  11. Sear the stuffed roast on all sides until golden brown, about 2-3 minutes per side.
  12. Transfer the seared roast to a roasting pan.
  13. Roast in the preheated oven for 20-25 minutes for medium-rare, or until an internal thermometer reads 135°F (57°C).
  14. Remove from the oven and let the roast rest for 10 minutes before slicing.
  15. Remove the twine and slice into thick medallions. Serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 204.0kcal
% Daily Value *
Total Fat 9.0g14%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 202.3mg9%
Total Carbohydrate 26.7g9%
Dietary Fiber 3.3g14%
Sugars 2.2g
Protein 6.8g14%

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

Recipe Card powered by WP Delicious