Recipes - Spicy Beef Roulades with Bourbon Sauce

Spicy Beef Roulades with Bourban Sauce

2nd Place Winning Recipe - Oregon Beef Council/Western Culinary Institute Beef Contest 2001

Yield:  1 serving
By Benjamin Kalayjian

 

Served with:
White Bean Puree
Braised Corn Endive

 

1 1/2 lb.	Beef Eye of Round
10	medium Crimini mushrooms
1/2 cup	pine nuts, toasted
1/2 cup	panko
3 cloves	garlic, minced
1 qt.	Espagnole
2 tsp.	curry powder
2 Tbsp.	fennel seed, toasted and ground
1/2 tsp.	cayenne pepper
1/4 cup	bourbon whiskey
4 Tbsp.	arrowroot powder
	salt and pepper

1. Cut the eye of round cross grain into 4 oz. pieces and pound out with a meat tenderizer.
2. Remove stems of mushrooms and stuff with a mixture of garlic, panko and pinenuts.
3. Wrap beef around mushrooms, secure with skewers, roll in spice mixture of curry, fennel and cayenne.  Sear outside of beef in a dry iron skillet.
4. Place skewers into espagnole and braise for at least one hour.
5. When beef is tender, remove from braising liquid.  Strain 1 cup of liquid into a sauce pan.  Add bourbon whiskey and cook throughly.   Thicken with arrowroot powder and adjust seasoning with salt and pepper.
6. Garnish with Upland Cress and pinenut.

White Bean Puree

1 1/2 cup	small white beans
3 cloves	garlic, minced
1/4 lb.	butter
	salt and white pepper

Cook beans until tender; drain.  Add melted butter ans garlic.   Puree until smooth.  Add salt and pepper to taste.

 

Braised Corn and Endive

2	Belgium endive
2	white corn on the cub
2	slices bacon
1	red bell pepper, diced
2	garlic cloves, sliced
1 tsp.	olive oil
	salt and pepper

Cook bacon, remove corn from cob, slice endive in half.  Remove bacon and place endive flat in a pan.  Add corn and pepper and place in an oven for 20 - 30 minutes.