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2011-06-04Beef Roulade with Feta Stuffing: Top Round Beef, Feta Plain Crumbled, Panko Breadcrumbs, Rosemary, Re-hydrated Sun Dried Tomatoes, Sweet Marsala Wine, Butter, Vegetable Oil, Water
Beef Roulade with Feta Stuffing featuring Président® Feta

Featured Cheese
Président® Feta
Presidentcheese.com

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Beef Roulade with Feta Stuffing

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Ingredients

  • 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

Directions

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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