Mushroom-Stuffed Pepper Steak
This elegant, black pepper-encrusted beef steak roll is stuffed with seasoned mushrooms and shallots, and served with a savory pan sauce.
1 (2-pound) flank steak
2 tablespoons cracked black peppercorns - divided use
2 tablespoons chopped fresh flat-leaf parsley
3 cloves garlic, thinly sliced
2 teaspoons chopped fresh rosemary
1/2 cup dry red wine
1/4 cup soy sauce
3 tablespoons butter
1 pound crimini or white button mushrooms, sliced
5 shallots, peeled and chopped
3/4 teaspoon salt - divided use
1 cup beef broth
- Place steak in a 13 x 9 x 2-inch nonreactive pan (stainless or glass). Sprinkle half the peppercorns along with the parsley, garlic and rosemary over meat. Rub seasonings into meat. Whisk together red wine and soy sauce and pour over steak. Cover and marinate it overnight in the refrigerator.
- Preheat oven to 350°F (175°C) about 30 minutes before cooking flank steak.
- Heat a large skillet over medium heat. Add butter and swirl to coat until melted. Add mushrooms and shallots to skillet and sauté until liquid has evaporated and mushrooms are brown, about 8 to 10 minutes; stir often. Season with 1/4 teaspoon salt and remove from heat.
- Lift meat from marinade and lay flat. If the meat is fairly thick, butterfly steak and spread out flat, otherwise leave as is. Spread mushrooms over meat, leaving a 1-inch border on sides and on one end. Roll meat up starting from the side where mushroom filling goes all the way to the end. Tie in 3 places with butcher's string. Season with 1/2 teaspoon salt and rub remaining peppercorns into surface. Return meat to pan with marinade, cover with foil, and bake 2 hours or until meat is tender. Transfer meat to a serving platter and loosely cover with foil; set aside.
- Skim and discard fat from pan. Pour into saucepan and stir in broth. Bring to a boil and cook until reduced to 1 cup. Remove string from meat and slice. Serve with warm sauce.
Makes 6 servings.