Roulade of veal flank steak, with spinach and Parmesan cheese

Ready to Cook
Veal Flank Steak
20 min Preparation
30 min Cooking
4 Portions

A delicious roulade prepared with seasoned veal flank steak, filled with fresh spinach and Parmesan cheese. A refined dish, combining tenderness and delicate flavours in every bite!

photo et recipe: Émilie Gaillet

https://www.instagram.com/p/DAor3ZsNTb6/

Ingredients

  • 2 Fontaine Family seasoned veal flank steaks
  • 625 ml (2 1/2 cups) fresh spinach
  • 250 ml (one cup) shaved Parmesan cheese
  • 250 ml (one cup) chopped mushrooms
  • sea salt
  • freshly ground pepper
  • drizzle of olive oil
  • 15 ml (one tablespoon) melted butter

Preparation

  1. Preheat oven to 400°F.
  2. Using a sharp knife, slice each flank steak lengthwise through the centre of the thickness of the meat.
  3. On a clean work surface, lay the flank steaks one under the other to form a large surface, overlapping slightly.
  4. In a bowl, combine the coarsely chopped spinach, Parmesan and chopped mushrooms.
  5. Place spinach preparation on the sliced flank steaks.
  6. Roll up the flank steak to form a tight roll. Tie with cooking string.
  7. Brush the roll with melted butter and season with salt and pepper.
  8. In a large frying pan, sear the roll on each side for 2-3 minutes, then place on a baking sheet and bake for 30 minutes, or until the internal temperature reaches 130°F.
  9. Transfer to a cutting board and let rest for 10 minutes, then remove the rope and slice into 4-centimeter slices.

Side dishes

Serve on a bed of mashed potatoes.

Tips and Tricks