Stuffed Flank Steak With Mushroom Sherry Cream Recipe

Name: Stuffed Flank Steak With Mushroom Sherry Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beef flank steak (1-1/2 pounds); 1/3 cup garlic-herb spreadable cheese; 2 tablespoons prepared pesto; 3/4 pound whole fresh mushrooms, thinly sliced, divided; 2 cups fresh baby spinach; 1 jar (7 ounces) roasted sweet red peppers, drained and julienned; 1 teaspoon coarsely ground pepper; 1/2 teaspoon salt; 2 tablespoons olive oil, divided; 1 shallot, sliced; 2 cups reduced-sodium beef broth; 1 cup sherry; 1 cup heavy whipping cream

Servings: persons

1 beef flank steak (1-1/2 pounds)
1/3 cup garlic-herb spreadable cheese
2 tablespoons prepared pesto
3/4 pound whole fresh mushrooms, thinly sliced, divided
2 cups fresh baby spinach
1 jar (7 ounces) roasted sweet red peppers, drained and julienned
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
2 tablespoons olive oil, divided
1 shallot, sliced
2 cups reduced-sodium beef broth
1 cup sherry
1 cup heavy whipping cream

1
Split steak horizontally from a long side to within 1/2 in. of opposite side. Turn steak so that a long side is facing you; open steak so it lies flat. Cover with plastic wrap and flatten to 1/4-in. thickness. Remove plastic.
2
Spread cheese over steak to within 1/2 in. of edges. Layer with pesto, 1-3/4 cups mushrooms, spinach, red peppers, pepper and salt. Roll up jelly-roll style, rolling steak away from you; tie with kitchen string at 1-1/2-in. intervals. Rub with 1 tablespoon oil.
3
In a large ovenproof skillet, brown steak on all sides. Bake in the skillet at 375u00b0 for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0). Remove from the pan; cover and keep warm.
4
In the same skillet, saute shallot and remaining mushrooms in remaining oil until tender. Add broth and sherry to the pan. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Add cream and bring to a boil; cook until liquid is reduced by half, about 10 minutes. Serve with sliced beef.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 beef flank steak (1-1/2 pounds), 1/3 cup garlic-herb spreadable cheese, 2 tablespoons prepared pesto, 3/4 pound whole fresh mushrooms, thinly sliced, divided, and more.

Yes, Stuffed Flank Steak With Mushroom Sherry Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Flank Steak With Mushroom Sherry Cream

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