Roast – Beef roulade with porcini and truffles

By á-25087

Adapted recipe by retetecalamama

Ingredients

• 800 gr of skirt steak
• 350 gr of beef mince
• 1 garlic clove
• 5 green onions or 4-5 shallots
• 1 tablespoon of breadcrumbs
• 3 tablespoons of olive oil
• 30 gr of butter
• 150 gr of dehydrated/dried porcini (one pack)
• 80 ml of dry white wine
• 2 tablespoons of wholegrain mustard
• 1 teaspoon of sweet paprika
• 2 tablespoons of Worcester sauce
• 2 fresh or frozen black truffles (if you don’t have any, that’s fine)
• 1/2 teaspoon of ground nutmeg
• 1 teaspoon of chopped rosemary
• 2 bay leaves
• salt and pepper
• 1 tablespoon of flour or starch
• 2 tablespoons of good cream (30% fat)

Preparation

Step 1

First of all you need to steep the dried porcini in water for an hour so as to allow them to soften.

If you are using fresh mushrooms, wipe them clean with a kitchen towel (do not wash them), cut them in razor-thin slices and scald them briefly in a quantity of water sufficient to cover them.

Finely chop one of the truffles; keep the other one whole.

Remove the skins on the surface of the meat as well as the excess fat; carve the meat in a rectangular form.

Add the chopped truffle, the crushed garlic clove, the paprika, one teaspoon of salt and one of pepper, the Worcester sauce, the mustard and one tablespoon of olive oil and smoothly blend them together in a small bowl.

Smear the surface of the meat on one side only with 2/3 of the prepared sauce, keeping the rest for later. Leave the meat to rest at room temperature until you get the other ingredients ready.

Chop the green onions – only the white part and the light-green one.

Drain the porcini and keep the water they were soaked in. Finely chop them.

Heat the two remaining tablespoons of olive oil in a pan; add the butter, the green onions and the porcini; sauté for 3-4 minutes.

Put the beef mince in a bowl and add the breadcrumbs, the onion and the browned truffles and season discreetly with salt and pepper, without overdoing it, remembering that you’ve already spiced the meat too. Homogenise the ingredients really well.

Distribute the mixture uniformly across the surface of the meat, leaving a small gap of 2-3 cm all around.

Roll the meat very tightly, with the stuffing on the inside and tie it with kitchen twine, forming a chunky roll, tightly tied and season it on the surface with salt, pepper and rosemary.

Heat the pan in which you fried the vegetables (without adding any more fat) and brown the roulade very quickly on all sides.

Place the browned roulade in a baking dish, preferably a lidded one; if it doesn’t have a lid, simply cover it with aluminium foil; coat the surface of the meat with the remaining truffles and mustard sauce and pour the water from the mushrooms into the dish, as well as the white wine and add the bay leaves.

Cover the dish with the lid (or aluminium foil) and put it in the pre-heated oven at 200 degrees Celsius for 40 minutes up to an hour. My roulade was done after 40 minutes, as I had actually used veal – if you are using proper (mature) beef, the cooking time might be longer, that’s why it’s best to try the meat with a toothpick (or a wooden skewer); if you can sink it into the meat and penetrate it without encountering any resistance, the roast is tender and well cooked.

Once cooked, take the roulade out of the oven and of the baking dish and cover it with foil, leaving it to rest for 10 minutes before slicing it.

In the meantime, if you wish to do so, you can prepare some gravy: skim the pan juice from your roast and pass it through a sieve. Blend the flour with the cream in a small pan and add the clear juice little by little. Put the pan on the hob and bring it to a boil stirring continuously until it starts bubbling and it becomes thicker. Season with salt and pepper (only if necessary; for me the gravy was perfect as it was – it tastes stunningly like forest mushrooms).

Before cutting the roulade, remove the strings and then slice it. Serve it with the preferred side dish – I prepared some black rice with truffles also (if you are interested in the recipe, just let me know) and a few asparagus sticks coated in butter; use the remaining truffle to grate it on the plate.