Try this Stuffed Beef Roulade with Port Wine Sauce recipe
- 1/4 cup white wine
- 2 tablespoon butter
- 2 tablespoon olive oil
- 1/4 cup fresh parsley chopped
- salt & pepper
- 2 tablespoon unsalted butter
- 8 ounce crimini mushrooms thinly sliced
- 2 tablespoon shallots minced
- 1/2 pound lump crabmeat
- 1/2 pound fresh spinach washed & stems removed
- pinch kosher salt
- pinch white pepper
- 1 pound top or bottom round trimmed and butterflied to 1/2 inch thickness
- sauce ingredients:
- 1 cup port wine
- Carbohydrate 14.5932464303447 g
- Cholesterol 112.520630359612 mg
- Fat 29.4346589558019 g
- Fiber 3.87953900966048 g
- Protein 28.3427810311579 g
- Saturated Fat 16.2044112837247 g
- Serving Size 1 1 Serving (794g)
- Sodium 1440.1860806136 mg
- Sugar 10.7137074206842 g
- Trans Fat 2.51807761582831 g
- Calories 551 calories
Step-by-step
- In large skillet, melt butter and olive oil over medium-high heat.
- Add mushrooms and shallots to pan and saute for about 3 minutes, until vegetables are soft.
- Add wine to pan and cook for about 2 minutes, until almost completely evaporated.
- Add crabmeat, parsley and spinach to pan and cook for about 3 minutes, or until spinach is wilted.
- Add salt and pepper and remove from the heat; set aside to cool.
- Lay beef on work surface and season with salt and pepper.
- Squeeze any excess water from crab mixture and lay it across the loin.
- Spread crabmeat mixture down center of the beef, leaving 1/2-inch border, then roll up jelly-roll fashion and tie loosely in 1-inch intervals with kitchen twine.
- Sprinkle outside of roulade with salt and white pepper and place, seam side up on 4-inch rack.
- Roast on Power Level HI for about 4 minutes per side, until the meat is brown and meat (not the filling) reaches an internal temperature of 150 degrees.
- Transfer roulade to cutting board, loosely cover and let rest for 5 minutes before cutting.
- Slice roulade into 3/4-inch slices and top with port wine sauce.
- Pour port wine into small stock pot and bring to boil.
- Once boil is achieved, reduce heat to simmer.
- Simmer until sauce reduces to 1/3 cup.
- Remove from heat and whisk in butter; season with salt and pepper.
Removing moisture from the cooked mushroom, spinach, and crab filling before spreading it across the meat prevents soggy results and torn beef fibers during the rolling stage. Squeeze the mixture thoroughly through a clean kitchen towel before assembly. Port wine reduces quickly once boiling, requiring close monitoring to avoid burning the sugars in the small stockpot.
- Substitute the top or bottom round with flank steak by pounding it evenly to a half-inch thickness between sheets of plastic wrap.
- Swap lump crabmeat for finely chopped cremini mushrooms to make the dish vegetarian while retaining a rich umami profile.
- Simmer the port wine down to exactly one-third cup to achieve proper nappe consistency before whisking in the cold butter.
- Let the roasted roulade rest for five minutes on a cutting board so internal juices redistribute before slicing into three-quarter-inch portions.
Proper twine placement at one-inch intervals holds the cylinder closed during cooking. Maintaining a meat thermometer reading of 150 degrees ensures safe internal doneness without overcooking the lean round cut.
