Monday, November 5, 2012

Rolled Steak Florentine

Meat doesn't just have to be grilled or roasted... you can really transform a beautiful steak by making a steak florentine.  My mum used to make different steak florentine's all the time and it was a staple of the household, I really love the different variations you can make.  Today's recipe is a traditional steak florentine.

Rolled Steak Florentine


  • 1 kilogram of beef skirt steak, in two thin pieces
  • 1 egg slightly beaten
  • 250 grams packet frozen chopped spinach, cooked and well drained
  • 60 grams cheddar cheese, shredded
  • 1/4 teaspoon sage
  • 1/4 teaspoon salt
  • 3/4 cup soft breadcrumbs
  • 1 tablespoon oil
  • 1 cup tomato puree
  • 1 cup dry red wine
  • 1/2 cup chopped onion
  • 1 clove garlic, finely chopped
  • 2 tablespoons plain flour
  • 1/4 cup cold water

Score and pound each steak with a mallet to 6mm thickness, set aside.

Combine egg, drained spinach, cheese, sage, salt and pepper, stir in breadcrumbs.  Spread mixture over steaks.  Starting at narrow end, roll up swiss roll fashion, tie with a string.

In large frying pan, brown steak rolls in oil on all sides, place in a baking dish.

Combine tomato puree, wine, onion and garlic pour over meat.

Cover with foil and bake at 180 degrees celsius until meat is tender, about 1.5 hours.  Remove meat to a platter and keep warm.

Measure pan juices, add enough water to juices to equal 1 3/4 cups liquid.  Turn into saucepan.  Combine flour and 1/4 cup cold water, stir into pan juices.  Cook and stir over medium heat until thickened and bubbly.  Serve separately.

Mouthwateringly delicious!

Cocinar, comer y ser feliz,

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