CookEat Recipe
Rolled Beefsteaks with an Aromatic Pork-Fat Covering
Empty rolls of flattened rump steak are coated on the outside with finely chopped garlic, shallots and parsley, wrapped in thin pork fat and cooked in the pan and oven. A sherry, tomato-ketchup, Worcestershire and veal-broth pan sauce finishes the dish.
Method
Steps
Step 1
Preheat a conventional oven to 180°C. Cut the two-Pound piece of raw beef rump into six equal slices. Flatten each between clean food-safe sheets to a quarter of an inch thick.
Step 2
Season the slices all around with the teaspoon of salt and half teaspoon of ground pepper, distributing them across the six slices. Roll each slice up without putting any filling inside.
Step 3
Finely chop the peeled garlic bean, three peeled shallots and parsley from the four branches. Mix them on a plate, then lightly roll the already rolled steaks in the mixture to coat their outsides.
Step 4
Use six thin slices of raw, uncured, unsalted, unsmoked pork fat for larding, with the rind removed. Envelop each coated beef roll in one slice, keeping the chopped aromatics outside the beef and beneath the pork. Tie each with food-safe cooking string to hold its shape.
Step 5
Measure two tablespoons of melted lard into an oven-safe sauté pan and heat it. Place the rolls side by side and fry for about ten minutes, turning frequently to colour them around and adjusting the heat to avoid burning.
Step 6
Transfer the pan to the preheated oven and cook for about fifteen minutes, continuing as needed until the rolls and their pork covering are thoroughly cooked. Use a clean digital thermometer in the thickest centre of each roll and verify 75°C maintained for at least 30 seconds.
Step 7
Remove the rolls from the pan, cut away all the cooking string and arrange them on a hot serving dish, keeping the pork covering with each roll. Keep the dish warm while making the sauce.
Step 8
Take the pan off the heat and pour off all the fat into a heatproof container. Add the teaspoon of flour to the pan and stir well across the cooked browned residue, keeping the heat low enough not to scorch it.
Step 9
Gradually stir in the two tablespoons of sherry, followed by the three tablespoons of tomato ketchup, the teaspoon of Worcestershire sauce and half a Gill of ready-to-use, non-concentrated veal broth. Mix well, bring to a boil and cook for about three minutes, stirring until the flour is cooked and the sauce is smooth.
Step 10
Pour the hot sauce over the rolled steaks and serve promptly.
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