Stuffed Flank Steak
1 1/2 oz Butter
1/2 cup Chopped Yellow onions
1/2 cup Chopped Carrots (same size as the onion)
1/4 cup Chopped Celery
4 oz Diced Ham
1 tsp Minced Garlic
1 Tblsp Dried Parsley Flacks
1 cup Sliced Mushrooms
Pinch of Dried Thyme
4 oz Bread Crumbs
For the sauce
1/2 cup Red Wine
1/2 cup Beef Stock
1 cup Heavy Cream
2 full size Flank Steaks
Melt butter in a saute pan over medium high heat. Saute everything but the bread crumbs until carrots are teder but not breaking up. While waiting for stuffing to cool, square the ends of the flank steak and butterfly, so it opens like a book. Then pound it with a meat mallot until about 1/4 inch thick. Spread half the stuffing on both and roll up so that the grain of the meat goes from end to end. Tie it up with butchers twine or roll it in sprayed tin foil. Bake in 350 degree oven For about 30 minutes and the middle is at 135 to 140 degrees when stuck with meat thermometer.
For the sauce reduce the red wine and beef stock until there is only a couple of tablespoons of liquid left. Add the cream and reduce until thick.
To serve pool a couple of tablespoons of the sauce on the plate. Slice the flank steak about 3/4 inch thick. Fan 3 to 4 sliced over the sauce. This goes real good with the rice pilaf.