Beef Pinwheels

Sometimes you just need a steak!  I was feeling like that this Sunday.  It was raining outside and I was feeling creative.  This is what we ended up with.

Beef Pinwheels with Gravy

  • 2lb. steak  1 ½ inches-2 inches thic
  • Salt and pepper
  • 2 tablespoons olive oil
  • String for tieing

On a counter or cutting board cut steak in half lengthwise and cover with plastic wrap.   Pound to ¾ of an inch think equal in all areas.  Use a rolling pin to ensure equal coverage.  Place three or four strands of kitchen string underneath pounded steak.  Season steak with salt and pepper.  Spread spinach and mushroom mixture equally over steak.  Top with cheese.  Press into steak.  Roll steak tightly into pinwheels and tie string to secure.

Preheat oven to 400.

Preheat an oven safe pan over medium heat with olive oil.  Sear steak on all sides (about 2 minutes a side).  Place pan into oven until meat registers 150-155 on a meat thermometer.  About 30 minutes.  Remove steak to cookie sheet and cover with foil.  Don’t put that pan in the sink!  Add the gravy mix started earlier to use all those pan drippings for sauce.  Slice roll into 1 inch pieces.  Serve with gravy over potatoes or rice.

For Stuffing

  • .5 oz fresh greens (spinach and kale)
  • 8 oz portabello mushrooms finely chopped
  • ½ teaspoon crushed red pepper flakes
  • 3 cloves garlic
  • 1 clove shallots
  • 1 teaspoon olive oil
  • ½ cup shredded mozzarella

Sautee shallots and garlic in oil until tender over medium heat.  Add crushed red pepper.  Add mushrooms then greens.  DO NOT STIR.  Allow the greens to steam in the flavor of garlic and shallots while they reduce.  Reduce until greens look dehydrated over mushrooms.  Then stir and continue to cook until all water is cooked out.

 

For Gravy

  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • ½ teaspoon chopped fresh thyme
  • 2 tablespoons Worcestershire sauce
  • 3 cups beef broth
  • Salt and freshly ground black pepper

Melt butter in a saucepan over medium heat.  Add flour to pan and stir to incorporate.  Continue stirring until roux becomes dark brown, 6-8 minutes.  Add shallots, garlic and thyme and soften for about a minute.  Add Worcestershire sauce and cook until evaporated. About a minute.  Add beef broth and season with salt and pepper.  Bring to a boil then reduce to simmer until sauce has reduced.  About 20 minutes.  Remove from heat and set aside.  Add mixture to pan that steak was cooked in with drippings.  Heat over medium high and stir scraping bottom ofpan.  Bring to a boil for 5-7 minutes until thickened and very dark.

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