Steak Roll with Mushroom Sauce

Dana El-HassanCuisinier

Ingrédients

• 5 pieces of steak fillet
  5 pieces
• Moutarde
  1 teaspoon
• Sel
  0
• Poivre noir
  0
• Half a lemon
  0.5 piece
• Slices of yellow cheese
  0
• Slices of smoked turkey
  0
• 1 tablespoon of butter
  1 tablespoon
• 1 tablespoon of olive oil
  1 tablespoon
• 1 cup of fresh mushrooms
  1 cup
• 1 cup of fresh cream
  1 cup
• Half a small onion, finely chopped
  0.5 piece
• 1 cup of water
  1 cup
• Juice of lemon
  0
• Parmesan cheese for topping
  0

Mesures

1. 1

   We pound the steak slices using a meat mallet or rolling pin. Pound well until the steak slice is very thin.

   Matériel requis:

   🍳

   Meat mallet

   5 minutes
2. 2

   Take the slices and add the marinade ingredients, leaving them to marinate for at least half an hour.

   30 minutes
3. 3

   Prepare the slices for stuffing. First, lay out the steak slice, add a piece of turkey, then cheese, and roll it up.

   5 minutes
4. 4

   Carefully take the steak piece and wrap it in kitchen plastic wrap, trying to press it well and seal it from the sides.

   5 minutes
5. 5

   Place it in the freezer for an hour.

   Matériel requis:

   🍳

   Freezer

   60 minutes
6. 6

   After taking the steak rolls out of the freezer, coat them in flour and fry them in butter and oil over high heat until browned on all sides.

   Matériel requis:

   Poêle à frire

   10 minutes
7. 7

   Place them in the refrigerator for half an hour to set, and during this time prepare the sauce.

   30 minutes
8. 8

   In the same pan where we fried the steak, try to remove any visible impurities, add a little butter, then the onion with a pinch of salt and black pepper.

   5 minutes
9. 9

   Sauté it a little, then add the mushrooms and sauté for a few minutes, then add the water, let it boil for two minutes, then add the cream with the lemon juice.

   10 minutes
10. 10

    Check the seasoning and sprinkle a pinch of black pepper, then return the steak rolls and place them in the oven at 180 degrees for half an hour to an hour and a quarter.

    Matériel requis:

    Four

    45 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Moutardepour 100g

Énergie66 kcal

Protéines5.4 g

Lipides totaux4.2 g

Glucides5.6 g

Fibres alimentaires4 g

Sucres totaux0.9 g

Selpour 100g

Cendres100 g

Poivre noirpour 100g

Énergie250 kcal

Protéines10 g

Lipides totaux4 g

Glucides64 g

Fibres alimentaires25 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques