Flat Iron Duxelle Roulade

Roulade is a French term for thin pieces of meat rolled around a savory filling. Duxelle is the perfect fit for this. These rich earthy flavors compliment beef very well. Yield 6 3 1/2 oz Portions

Course Main Course

Prep Time 10

Cook Time 25

Resting Time 10

Author Student Chefs Michaela Power and Devin Delay from the Culinary Institute of Canada (Holland College)

Ingredients

250 ml Duxelle
566 g Top Blade Flat Iron Butterfly
3 oz Pancetta sliced
5 ml Salt
5 ml Pepper
30 ml Canola oil

Instructions

Preheat oven to 350 C/ 175F . Gather Ingredients (duxelles should be cold).
Butterfly Flat iron to ½ inch in thickness.
Next lay an even layer of pancetta over the flat Iron.
Spread an even layer of duxelles
Roll the meat evenly like a pinwheel
After you have a nice even tight roll you will need to truss the roll to keep it together during cooking.
Heat a nonstick pan, medium- high heat
When hot, sear the seam side first to bind the meat together.
Sear all sides and finish in the oven until you reach 145F/63C 8-10 minutes Tip: Rest for 5-10 minutes before cutting