Monday, June 12, 2017

Lemon Basil Beef Roulade



Aside from throwing hamburgers or the occasional steak on the grill, it can just be too dang hot in the summer to eat beef.  This recipe is a delicious alternative. The beef is thinly sliced so no change of meat overload. 


The star of this dish is the tangy lemon basil flavor accented with sweet port wine. If you can't find Black Forest ham, any smoked ham can be substituted, however, the more thinly sliced, the easier it will be to work with. 
If you like, you can leave out the ham entirely, although it makes the end result more flavorful.


Lemon Basil Beef Roulade

Prep Time: 20 minutes 
Cook Time: 50 minutes 
Yield:  8 Beef Rolls
Ingredients:
  • 2 lemons 
  • 1 bunch fresh basil (you will need at least 24 leaves plus more for garnish if desired) 
  • 4 pieces of thinly cut beef
  • Salt and freshly ground pepper
  • 8 thin slices of black forest ham
  • 3 tablespoons canola oil
  • 2 onions
  • 2 ounces port wine
  • 1 cup of beef stock
  • 1 tablespoon all-purpose flour 
  • toothpicks

Directions:
  • Line a baking sheet with parchment paper and set aside. 
  • Wash and pat dry both lemons. Zest one of them then cut it in half and juice it. Set the freshly squeezed lemon juice and the second lemon aside. 
  • Wash and dry the fresh basil. 
  • Halve each piece of the thin cut beef. Season both sides with salt and freshly ground pepper. 
  • Working with one piece at a time, lay a piece of ham on top of a beef slice. Add three of the fresh basil leaves and sprinkle a bit of the lemon zest over the basil leaves. 
  • Roll up the meat tightly and secure with a toothpick. Repeat with the other pieces of meat. 
  • Slice the other lemon crosswise into thin rings. 
  • Heat two tablespoons the canola oil in a large skillet over medium heat. 
  • Add the lemon slices to the oil and fry them on both sides for about 5 minutes. 
  • Remove the slices from the pan and lay them out on the parchment paper on the baking sheet. 
  • Preheat the oven to 350 degrees F. 
  • Add the rolled up beef to the lemon scented oil and braise, turning the rolls to brown them evenly on all sides. 
  • Remove the toothpicks to turn the rolls with a wooden spoon. Replace the toothpicks on the other side of the beef rolls. 
  • Remove the beef rolls from the pan and place them on top of the lemon slices. 
  • Place the baking tray in the oven for 15 minutes. 
  • Peel and slice the onions into thin rings. 
  • Add the remaining tablespoon of canola oil to the pan and heat. Add the onion rings and cook until transparent. 
  • Remove the onions from the pan and set aside. 
  • Add the port wine, freshly squeezed lemon juice, and beef stock into the skillet. 
  • Bring everything to a boil. 
  • Remove the rolls from the oven, transfer to a serving platter arranging the beef rolls on top of the lemon slices. Cover with aluminum foil and store in a warm place. 
  • Turn the heat down and whisk in the tablespoon of all purpose flour. When the sauce thickens, strain it and return it to the pan.
  • Stir the onions back into the sauce and remove from heat. 
  • Uncover the serving platter with the beef rolls and lemon and spoon the sauce over the top.
  • Garnish with small basil leaves, if desired and serve.

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