Saturday, December 1, 2012

Stuffed Beef in Cream Sauce

Stuffed Beef in Cream Sauce
My own original recipe.
Prep Time: 15 minutes / Cook Time: 20 Minutes
Stuffed Beef in Cream Sauce

  • 2 tender beef steaks
  • 1/4 cup heavy cream
  • 1/2 cup water
  • 1 tbsp butter
  • Some fresh tarragons
  • Olive oil
For Stuffing:
  • 1/2 cup chopped onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup cooked spinach
  • 1/4 cup sun dried tomato
  • 1/2 cup chopped goat cheese
  • 1 ball of fresh mozzarella cheese - cut into small pieces
  • Ground black pepper and salt
Cooking Directions:
  1. In a cutting board, smash the cleaned beef steaks by using a meat tenderizer until it becomes a thin flat meat then cut it into two or three pieces or depending on how big the beef steak you had purchased. 
  2. Marinate the beef with salt, pepper and olive oil.
  3. In a medium or a big bowl, mix all the stuffing ingredients together and save some carrots and onions for the sauce. 
  4. Place one layer of the thin tenderized beef onto a cutting board and spoon some of the stuffing on it, then wrap it. Make sure not to have any holes, otherwise the cheese will leak out.
  5. Fry the wrapped beef in an oven safe frying pan over medium heat until it shows some brown color on the surface of the wrapped beef. 
  6. Then transfer them into a hot oven over 300 degrees for 10 minutes. 
  7. Place the beef onto a serving plate and add 1/2 cup water into the frying pan. Then with spatula, mix the remaining seasoning with the water and save it.
  8. Fry the onion and the carrot until caramelize with a little olive oil over medium low heat. Add the mixing seasoned water from before, the heavy cream, a little salt and ground black pepper, then let it boil. 
  9. When it boils, add the tarragon and the butter to thicken the sauce. Stir it and turn off the heat, then pour into the cooked beef. 
  10. Serve.


Post a Comment