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1
STUFFING: Heat the olive oil in a medium saute pan over high heat.
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2
Add the onion, celery, garlic and mushrooms.
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3
Saute vegetables until soft and liquid from the mushrooms has evaporated, about 6 minutes.
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4
Add the mixed herbs, arugula, pine nuts and brioche cubes.
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5
Cook for an additional 3 minutes.
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6
Add the white wine and continue to cook until the liquid has evaporated.
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7
Remove from heat and cool completely.
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8
Fold in the egg.
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9
BRAISE: Preheat oven to 375 degrees F.
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10
Lay out the skirt steak, vertically, and season with salt and pepper.
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11
Add the cooled stuffing to the bottom third of the steak and roll up, width-wise.
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12
Secure with butcher's twine.
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13
Heat a medium saute pan over high heat and add the olive oil.
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14
Brown the stuffed skirt steak on all sides.
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15
Transfer steak to an 8 x 8-inch roasting pan.
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16
Add the fennel, carrot, thyme, bay leaf, black peppercorns and garlic to the saute pan and cook for 2 minutes.
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17
Deglaze with the red wine and beef broth.
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18
Scrape the brown bits off the bottom of the pan with a wooden spoon and transfer entire contents of the pan to the roasting pan.
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19
Cover with aluminum foil and place in preheated oven.
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20
Braise until meat is tender, about 1 1/2 hours.
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21
Remove skirt steak from roasting pan and place on cutting board.
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22
Cover with aluminum foil and let rest for 10 minutes.
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23
SAUCE: Strain the pan juices from the roasting pan into a small saucepan.
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24
Discard the solids.
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25
Add the beef broth and red wine to the saucepan.
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26
Bring to a boil.
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27
Whisk in the grainy mustard and butter.
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28
Slice the skirt steak into 1/2-inch slices.
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29
Spoon the sauce over the steak and serve immediately.
