This dish is a delightful culinary creation that brings together the rich flavors of fall in a savory dish that's sure to delight your taste buds. Crafted with care and precision, these roulades combine tender beef, a medley of autumnal ingredients, and a touch of gourmet sophistication.
Servings: 4
Ingredients:
For the Roulades:
- 4 Braveheart Sirloin Steaks, pounded to about 1/4 inch thick
- Salt and pepper to taste
- 1 tablespoon Dijon mustard
- 4 slices bacon
- 1 cup baby spinach leaves
- 1/2 cup grated Gruyere cheese
For the Filling:
- 1 cup butternut squash, peeled and diced
- 1/2 cup diced apples (such as Granny Smith)
- 1/2 cup diced onions
- 1/4 cup chopped walnuts
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Sauce:
- 1 cup beef broth
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onions and cook until translucent.
Add the butternut squash and cook for about 5 minutes until it softens.
Stir in the diced apples, chopped walnuts, minced garlic, and fresh thyme leaves. Cook for an additional 3-4 minutes.
Season the mixture with salt and pepper to taste. Remove from heat and set aside.
Lay out the steaks and season both sides with salt and pepper.
Spread a thin layer of Dijon mustard on each steak.
Place a slice of bacon on top of each steak, followed by a layer of baby spinach leaves.
Divide the prepared filling evenly among the steaks, placing it on top of the spinach.
Sprinkle grated Gruyere cheese over the filling.
Carefully roll up each steak, starting from one end, to encase the filling. Secure the rolls with toothpicks or kitchen twine.
In an oven-safe skillet, heat some olive oil over medium-high heat. Add the roulades and sear them on all sides until they are browned. This should take about 2 minutes per side.
Transfer the skillet to the preheated oven and bake for about 15-20 minutes or until the beef reaches your desired level of doneness.
While the roulades are baking, make the sauce. In a separate saucepan, melt the butter over medium heat.
Add the flour and cook, stirring constantly, for about 1-2 minutes to create a roux.
Gradually whisk in the beef broth and dry white wine. Continue to cook and whisk until the sauce thickens. Season with salt and pepper.
Once the roulades are cooked, remove them from the oven and let them rest for a few minutes before removing the toothpicks or twine.
Slice the roulades into rounds and serve them drizzled with the prepared sauce.
Try Braveheart Creamy Parmesan Parsley Meatballs for another warm and delicious meal.