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Piret's Rolled Flank Steak
with Mushrooms

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

Alibris 

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.

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