Recipes - Green Chile Roulade in an Apple Brandy Sauce

Green Chile Roulade in an Apple Brandy Sauce

1st Place Winning Recipe
Oregon Beef Council/Western Culinary Institute Beef Contest 2001

Yield:  1 serving
By Doug Bernstein

Served with: Bleu Cheese Polenta and Smokey Roasted Squash

8 oz.	top round steak, butterflied and pounded evenly
Marinade:
1/2 cup	lime juice, fresh
2 oz.	olive oil
1 oz.	garlic, minced
1 oz.	thyme, fresh, chopped
1 oz.	Mexican oregano
2 tsp.	salt
Chili Spread:
2	poblano chiles
1	jalapeno
3	tomatillos
1 bunch	cilantro
1/2 cup	white onion, chopped
1 1/2 cup	almonds
	salt and pepper
Apple Brandy Sauce:	Yield: 1 cup
4	green apples, skinned and chopped fine
1/4 cup	red onions, finely diced
1 Tbsp.	garlic, minced
1/4 cup	brown sugar
2 tsp.	thyme, fresh, chopped
1/4 cup	brandy
	salt and pepper
	water
Bleu Cheese Polenta:	Yield: 1 cup
1/2 cup	white polenta
1 cup	water
1/2 cup	cream
2 Tbsp.	butter
1 Tbsp.	garlic, minced
1/4 cup	yellow peppers, small, diced
3 oz.	bleu cheese
	salt and pepper to taste
Smokey Roasted Squash:	Yield: 1 cup
2 oz.	apple smoked bacon
1/4 cup	red onion, small, diced
2 tsp.	garlic, minced
1 cup	assorted squash
1 oz.	red wine
1 tsp.	thyme, fresh, chopped
	salt and pepper to taste

1. Marinate steak in lime juice, oil, garlic, thyme, oregano and salt for at least 1 hour.
2. Puree the chili ingredients minus the almonds in a food processor.   Add the almonds and continue pulsing until mixture is a thick consistency.   Spread the chile mixture evenly over the opened steak and roll tightly.   Secure with toothpicks. 
3. Grill the roulade until well browned on all sides.  Add roulade to a pan with 1 cup of apple brandy sauce and place in oven at 350ºF till done to medium rare.
4. To prepare Apple Brandy Sauce, simmer apples in 1/2 cup water and sugar till completely soft and uniform, about 1 hour.  Puree apples in blender.  Add to sauce pan and simmer with the remaining ingredients.  Thin with water if necessary.

Bring water, cream, butter and garlic to simmer.  Whisk in polenta and stir until polenta comes away from the side of the pan.  Mix in yellow peppers and bleu cheese and season with salt and pepper to taste.

1. Cook the bacon and remove from pan, pour off all but 1 tbsp fat and chop the bacon.  Sauté onions in remaining bacon fat for 2 minutes, add garlic and sauté for 1 minute more.  Add squash and thyme and cook until tender.   Deglaze with wine and season with salt and pepper.