Stuffed Flank Steak with Mushroom Sherry Cream

Recipe courtesy of the Mushroom Council and mushroominfo.com
2010 Taste of Home Every Day, Every Way Recipe Contest Winner
Anthony Dolby, Howland, OH

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Yield: 6 servings

Preparation Time: 45 minutes

Cooking Time: 40 minutes

Ingredients

1 beef flank steak (1-1/2 pounds)

1/3 cup garlic-herb cheese spread

2 tablespoons prepared pesto

3/4 pound whole button mushrooms, thinly sliced, divided

2 cups fresh baby spinach

1 jar (7 ounces) roasted sweet red peppers, drained and julienned

1 teaspoon coarsely ground pepper

1/2 teaspoon salt

2 tablespoons olive oil, divided

1 shallot, sliced

2 cups reduced-sodium beef broth

1 cup sherry

1 cup heavy whipping cream

Directions

Split steak horizontally from a long side to within 1/2 inch of opposite side. Turn steak so that a long side is facing you; open steak so it lies flat. Cover with plastic wrap and flatten to 1/4 inch thickness. Remove plastic.

Spread cheese over steak to within 1/2 inch of edges. Layer with pesto, 1-3/4 cups mushrooms, spinach, red peppers, pepper and salt. Roll up jelly-roll style, rolling steak away from you; tie with kitchen string at 1-1/2-inch intervals. Rub with 1 tablespoon oil.

In a large ovenproof skillet, brown steak on all sides. Bake in the skillet at 375° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove from the pan; cover and keep warm.

In the same skillet, sauté shallot and remaining mushrooms in remaining oil until tender. Add broth and sherry to the pan. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Add cream and bring to a boil; cook until liquid is reduced by half, about 10 minutes. Serve with sliced beef.

NUTRITION FACTS per serving

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