By Lin and Chef John Goulette, Sous Chef/Pastry chef
Beef is one of the most delicious and popular meat that widely loved by people around the world. Lean beef with visible fat trimmed can be an excellent source of protein, minerals (especially zinc and iron) and B-vitamins. Most people will benefit from one or two servings of lean red meat per week.
This week Chef John showed Lin how to make the “Boeuf Roulade” at home, a French rolled beef. He used swiss steak, which is a steak from the round cut of a cow and is mechanically tenderized with a mallet. It is much leaner comparing to other steak cuts, and as a result relatively inexpensive. Healthy, tasty and affordable, that is all we ask for!
All the ingredients you need to make 4 servings:
-Swiss steak 12 oz
-1 bunch of asparagus
-1 small squash peeled
-handful of sliced Mushrooms
-2 medium green peppers
-3 stalks of celery
-1/2 white Spanish onion
-4 Tbsp olive oil
- 3 Tbsp Red wine Vinegar
- 1 Tbsp Dijon mustard
Okay, this time the cooking process can be a bit of technical, but we invite you to challenge yourself to be a French Chef for one day by following these steps:
1. For Swiss steak, seasoning it with a pinch of salt, 2 pinches of pepper, and 3 pinches of cumin, after seasoning allow your steaks to sit at room temp. Now preheat the oven to 350F.
2. To make the stuffing, dice all vegetables except mushrooms into small pieces (brunoise-1/4 inch dice) and julienne mushrooms (julienne- 1/8 inch thick match stick about 1.5-2 inches long).
3. Place saute pan on a burner, add olive oil, allow oil to heat, add onions and mushrooms, on medium heat allow the onions to caramelize and the mushrooms to brown, add peppers and celery cook until peppers are al dente. (al dente- cooked but maintain a slight snap in texture when biting)
4. Allow vegetables to cool, until they are about room temp. Add cooled vegetable mix to the steaks. Form a small pile in the middle of the steak and roll the steak sealing the sides.
5. Sear the rolled steak (roulade) in hot olive oil, browning the bottom, place in oven bake at 350F for 12 minutes.
6. make butternut squash sauce: Boil a pan of water, add rough chopped Butternut squash, cook until soft, set aside. Finish Squash, place in blender and puree, add seasoned water.
7. Prep asparagus: cut off woody ends and discard. Place the florets in simmering water and blanch. remove once asparagus has changed from forest green to vibrant green. Shock in ice bath. In a couple of mins, cut asparagus into 1 inch pieces and sauté in oil and garlic.
8. Tada! Now it’s the time to serve! Cut the Roulade into 1 inch thick pieces. Serve 3 pieces of steak with steamed Asparagus and a butternut squash puree.
9. The final step, sit back and enjoy =)
Swiss steak is a very lean steak. Without the tenderizing, it would be very tough. The cooking method also allows the steak to remain tender, over cooking would result in a very tough product. When done right this meal is very healthy, delicious and satiating.
The stuffing is made of mushrooms, green peppers, onions, and celery. These are just some random vegetables that happened to be in Lin’s fridge, you can substitute any of them to make your own stuffing.
This recipe is a little bit complex, but isn’t it awesome to surprise your family and friends with a healthy elegant French dish? Hope you will enjoy the cooking process and the applause for the end product!