This recipe for delicious Seafood Steak Rolls is both hearty and filling.
The following recipe was provided by a competitor from Food Network's Family Cook Off. this recipe has not been tested. if you have made this recipe, make a comment or rate it now.
Directions for: Seafood Steak Roll
Ingredients
Crab Stuffingcup Dungeness crab meat, picked through for shells
cup shallots, chopped
cup mushrooms, chopped
1 cup bread crumbs
cup Italian flat leaf parsley, finely chopped
50 g cream cheese
1 Tbsp dijon mustard
2 Tbsp white wine
tsp lemon zest
2 Tbsp salted butter
4 clove garlic, chopped
1 tsp salt
1 tsp ground pepper
tsp chili paste
Grilled Fillet1 lb(s) beef tenderloin, fat and silver skin removed
2 Tbsp olive oil
1 tsp salt
1 tsp pepper
Stuffing the Fillet Red Wine Gravy2 Tbsp dark gravy mix powder
2 cup veal or beef stock/broth
2 oz bone marrow, soaked in cold water
2 oz shallots, chopped
2 clove garlic, chopped
2 Tbsp mushrooms, chopped
tsp black peppercorn, crushed
3 Tbsp butter
1 tsp parsley, chopped
cup red wine
2 sprig thyme
1 bay leaf
beef drippings
Polenta1 cup polenta or cornmeal
2 cup heavyce cream
3 cup chicken stock
1 tsp salt
tsp nutmeg
cup Asiago cheese, grated
cup Parmigiano Reggiano, grated
Directions
Crab Stuffing1. Sweat the shallots and mushroom in butter in a pan over medium heat.
2. Reduce to medium low heat. Add all the other ingredients except the crab and cook until cream cheese is melted.
3. Remove from heat and mix in the crab. Set aside while you prepare the beef.
Grilled Fillet1. Preheat grill to medium high heat.
2. Fillet to 3/8 (9 mm) in thickness and spread flat on cutting board - should be a 7.5 by 15 slab (200mm x 400mm)
3. Brush oil and season both sides with salt and pepper.
4. Grill to medium rare (approximately eight minutes), flip halfway through.
5. Remove fillet and lay on large sheet of tin foil.
6. Reserve any dripping that collects from the beef for the gravy.
Stuffing the Fillet1. Spread the stuffing approximately 1/8 (3mm) thick over the beef. do not wipe off any juices that collect on the beef, it will absorb into the filling.
2. Use tin foil to roll up the filet into a log.
3. Wrap tight in the tin foil and let stand for twenty minutes.
4. Serve slices of stuffed beef over polenta, drizzled with gravy.
Red Wine Gravy1. Sweat bone marrow, shallot, mushrooms and garlic in butter.
2. De-glaze with wine.
3. Dissolve gravy mix into stock. Add to sauted vegetables with the remaining ingredients.
4. Simmer for ten to fifteen minutes.
5. Strain gravy through a fine mesh strainer.
Polenta1. Bring heavy cream, chicken stock, nutmeg, and salt to a boil in a pot.
2. once the mixture starts to boil, slowly whisk in the polenta.
3. once all of the polenta has been added, turn down heat and continue to stir with a wooden spoon.
4. Cook for 15 to twenty minutes, stirring occasionally.
5. Stir in cheese. Serve.
See more: Main, Seafood, Beef, Lunch, Dinner, Fall, Father's Day