Rolled Beef With Artichoke Stuffing

Recipe Ingredients

1/2 lb	227g / 8oz	Ground veal
1/2 lb	227g / 8oz	Ground pork
1/2 lb	227g / 8oz	Prosciutto - diced
1/2 cup	73g / 2.6oz	Diced Asiago cheese - (2 oz)
1/2 cup	73g / 2.6oz	Diced fontina cheese - ( 2 oz)
6		Garlic cloves - minced
1/2 cup	73g / 2.6oz	Chopped fennel
2 cups	474ml	Marinated artichokes in 1" pieces - reserve oil in jar
1/2 cup	73g / 2.6oz	Coarsely-chopped Italian parsley
1/2 cup	46g / 1.6oz	Minced fresh sage leaves
1		Egg - beaten
1 tablespoon	15ml	Dried Italian seasoning
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 1/2 lbs	681g / 24oz	Flank steak - (to 2 lbs)
2		Hard-cooked eggs
1/2 cup	118ml	Dry red wine

Recipe Instructions

In a large bowl combine veal, pork, prosciutto, cheeses, garlic, fennel, artichokes, herbs, egg, Italian seasoning, salt and pepper and mix well.

Trim excess fat from flank steak and pound to approximately 1/8-inch thickness. (This takes a few minutes, but it is important to the recipe. Use a kitchen mallet or a heavy flat weight such as a wine bottle.)

Spread stuffing over meat, covering it completely. Lay egg quarters down center, lenghtwise, and roll meat around stuffing without overlapping. Tie with kitchen string at one-inch intervals to hold securely; if any stuffing escapes, carefully push back in.

Heat a large heavy skillet over medium-high heat. Add 1/4 cup of the reserved artichoke oil. Heat oil and add stuffed beef roll to hot oil and brown on all sides. Add wine, cover and cook over low heat for 45 minutes. Turn beef roll over halfway through cooking.

When cooked, transfer meat to a serving platter and remove the string. Slice and serve with the pan juices. The Falso Magro roll is also terrific served on buffets, at picnics or even cold the next day.

This recipe yields 8 to 10 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9398) - from the TV FOOD - NETWORK

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