Spinach, Carrot And Cheese Beef Rouladen

Beef Rouladen with Spinach, carrot and Cheese

Author

T C

Tasty food!

Prep Time: 00:20

Recipe Time: 33:00

Temperature : 130F / 54.4C

Ingredients

• Salt, pepper, onion powder
• 1.7-2lb Flank Steak
• 5.2oz Baby Spinach
• 1 clove garlic
• 1c Finely Diced Feta Cheese
• 1c Shredded garlic & herb cheese or mozzarella
• 1 medium size carrot
• 1 Cup Crème Fraîche (optional)
• 1 (12oz) Can Beef Stock
• 1 Egg (white only)
• Butchers string or toothpicks
• 1 T. Unsalted butter
• 2 T. Avocado oil
• Corn starch (optional)
• 2 tsp. Spicy horseradish (optional)
• 2 T. Red wine

Directions

1. Set your Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.
2. Cut or filet flank steak into 4 pieces with the grain and pound flat
3. Season with salt, onion powder and pepper and let sit for 10 mins
4. Dice Baby Spinach and half of the garlic clove and combine with the carrot cut into thin strips
5. Sauté the Baby Spinach, garlic and carrots in unsalted butter, let cool for 5 mins.
6. Remove the carrot slices and combine the spinach and garlic with the cheese in a bowl and mix together thoroughly
7. Spread the spinach/garlic/cheese lightly over the flank steaks and lay the carrots length wise across. Then roll the flank steak and secure with butchers string or toothpicks. If using toothpicks trim them to as close to the meat as possible to avoid puncturing the bag. Then, seal the rouladen in a ziplock bag with the remaining garlic and submerge in the heated water.

Stovetop Or Grill

1. Remove Rouladen From The Bag(s) And Save The Jus. Cut and remove the butchers string or toothpicks.
2. Pour the jus into a sauce pan and combine with beef stock and red wine, reduce to desired consistency (add corn starch if in a hurry)
3. Stovetop: Lightly coat the rouladen in the egg white and lightly coat in pepper. In a sauce pan, add avocado oil and at high heat, lightly sear each side of the rouladen until desired crispness is achieved.
4. Grill: Whisk the egg white, pepper and avocado oil together and lightly paint each side of the rouladen prior to rolling it to the flame, grill to desired crispness.
5. Optional: Finish by drizzling the crème fraîche (whisk with horseradish if desired) over the rouladen before serving.
6. Serve whole or slice into 1in thick slices and serve with reduced jus on the side and sides of your choice