Flank Steak Roulade with Mushroom Duxelles, Pomme Darphin, and Mushroom Sauce
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A gourmet steak dinner featuring a flank steak roulade filled with mushroom duxelles, served alongside Pomme Darphin and topped with a homemade mushroom sauce.
01:30:00 total
Serves 4
medium
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Ingredients
- Flank steak - watch the video to see (butterflied and pounded)
- Mushroom powder - watch the video to see (for seasoning and filling)
- Mushrooms (cremini and white button) - watch the video to see (for duxelles and sauce)
- Leeks - watch the video to see
- Garlic - watch the video to see
- Thyme - watch the video to see
- Potatoes - watch the video to see (for Pomme Darphin)
- Butter - watch the video to see (for Pomme Darphin and sauce)
- Vegetable stock - watch the video to see
Instructions
- Prepare Mushroom Duxelles: Dehydrate mushrooms to make mushroom powder. Use part of the powder to season the duxelles mixture made from sautéed mushrooms, leeks, garlic, and thyme.
- Stuff and Roll Flank Steak: Season the butterflied flank steak with salt, pepper, and mushroom powder. Spread the mushroom duxelles over the steak, roll it up, and tie with butcher twine.
- Cook Flank Steak Roulade: Sear the roulade on all sides, then finish cooking in the oven to the desired doneness.
- Prepare Pomme Darphin: Slice potatoes thinly, season, and cook with butter in a pan until crispy and golden. Flip to cook evenly on both sides.
- Make Mushroom Sauce: Use the remaining mushroom powder, vegetable stock, and butter to create a rich mushroom sauce.
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