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Salami and Provolone Rolled Beef with Lemon, Butter and Sun-Dried Tomato Sauce

Posted Dec 20 2009 7:12pm

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Salami and Provolone Rolled Beef with
Lemon, Butter and Sun-Dried Tomato Sauce

3 lbs. flank steak, pounded
9 slices of salami
9 slices of prvolone
2 tbsp. EVOO
1 cup beef stock

1/2 cup butter, softened
2 shallots, minced
8 roasted garlic cloves (or 1 bulb)
Salt and pepper
1 cup julienne sun-dried tomatoes
1 cup white wine
1/2 cup heavy cream or half and half
4 lemons, juiced
1 tsp. corn starch
1 tbsp. minced parsley

Preheat oven to 300 degrees.
Heat a pan over high heat, add EVOO.
Pound out beef, add salami and cheese, roll up.
Place seam side down into pan, brown all sides for about 3-4 minutes per side.
Place in a baking dish, add stock, cover.
Bake for 3 hours.

Add butter to a stock pot, heat over medium-low.
Add shallots, roasted garlic and sun-dried tomatoes.
Cook for 15 minutes, season with salt and pepper.
Add white wine, turn heat to high, reduce by half.
Add half and half, lemons, cornstarch and parsely.
Bring to a simmer, turn heat off.
Slice beef, top with sauce.
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