Rolled French Steak
Elevate your dinner game with this flavorful and elegant Rolled French Steak recipe, a perfect centerpiece for any special occasion. This dish features tender beef flank steak rolled with a savory filling of sautéed spinach, mushrooms, garlic, and Parmesan cheese. The steak is browned to perfection, roasted to juicy tenderness, and served with a luscious reduction sauce made from beef broth, dry white wine, and butter. The use of simple yet sophisticated ingredients like fresh parsley and freshly grated Parmesan ensures every bite is bursting with rich flavor. Whether you’re hosting a dinner party or treating your family to something extraordinary, this Rolled French Steak recipe delivers a stunning presentation and restaurant-quality taste. Ready in just over an hour, it’s ideal for creating an unforgettable dining experience at home. Perfect keywords: rolled steak recipe, stuffed steak, beef flank steak, French-inspired dinner, gourmet steak recipes.
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Recipe Information
Ingredients
- 1 piece (about 1.5 lbs) beef flank steak
- 2 cups fresh spinach
- 1 cup (chopped) mushrooms
- 3 cloves (minced) garlic
- 2 tablespoons (chopped) fresh parsley
- 1 cup (grated) Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 length, as needed for tying butcher's twine
- 1 cup beef broth
- 0.5 cup dry white wine
- 2 tablespoons butter
Instructions
Place the beef flank steak on a large cutting board. If it is not already thin, use a meat mallet to pound it to about 1/4-inch thickness evenly.
In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the chopped mushrooms, minced garlic, and fresh spinach until softened, about 4-5 minutes. Remove from heat and mix in the chopped parsley and grated Parmesan cheese. Season with a pinch of salt and pepper.
Spread the spinach and mushroom filling over the flattened steak, leaving about 1 inch of space around the edges.
Carefully roll up the steak tightly, starting from the narrower side, and secure it with butcher's twine, tying at regular intervals.
Season the outside of the rolled steak with salt and black pepper.
Heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the rolled steak on all sides until browned, about 2-3 minutes per side.
Transfer the seared steak to a baking dish and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
While the steak is baking, deglaze the skillet by adding the beef broth and white wine. Scrape the browned bits from the bottom of the pan and simmer the sauce until reduced by half, about 5-7 minutes. Whisk in the butter and adjust seasoning with salt and pepper.
Once the steak is finished baking, allow it to rest for 10 minutes before slicing into 1-inch thick rounds.
Serve the rolled steak slices drizzled with the pan sauce. Enjoy!
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.5 g | 189% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 4101 mg | 178% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.2 g | ||
| Protein | 231.1 g | 462% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1094 mg | 84% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3160 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
