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Beef Roulade with Feta Stuffing
- 12 oz. Top Round Beef, pounded
- 3 oz. Président® Feta Plain Crumbled
- 1 oz. Panko Breadcrumbs
- 1 tsp Rosemary, chopped fine
- 1 oz. Re-hydrated Sun Dried Tomatoes, chopped
- 1/3 cup Sweet Marsala Wine
- 1 tbs Butter
- 1 tbs Vegetable Oil
- 1/4 cup Water
Preheat oven to 400 degrees. Pound beef top round with a mallet to thin and tenderize it. Combine feta cheese, panko, rosemary, sun-dried tomatoes, and half of the Marsala wine. Mix until all ingredients form a firm stuffing. Lay stuffing at one end of the beef. Roll the beef and fasten with butcher’s twine or tooth picks. Heat an oven-safe sauté pan on medium high heat. Add vegetable oil. Place beef roulade in pan and brown on all sides. Add ¼ cup water. Place in oven for 15 minutes. Remove from oven and place roulade aside. Put the sauté pan on medium heat. Add the rest of the Marsala wine and 1 tablespoon butter. Stir until sauce comes together. Remove twine or toothpicks from roulade. Slice roulade into 2 inch thick slices and finish with pan sauce.
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