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Spicy flank steak with mushroom stuffing and truffle

Spicy flank steak με γέμιση μανιταριών και νότες μαύρης τρούφας

Place the roll in a pan, with a bit of white wine and cook in the oven for about 2 hours at 170° C. Turn occasionally so it cooks evenly on all sides.  

As a side dish we recommend baby potatoes with aromatic herbs and herbs.

YOU WILL NEED

Truffle paste

Rub Mexico

Mushroom stuffing

MATERIALS

1,5kg - 2kg beef (flank steak)

400g Mushroom Stuffing (Art. 55029)

40g Mexico Meat Rub Seasoning (Art. 51010)

100g Truffle Paste (Art. 55127)

50g melted butter

A bit of  salt

IMPLEMENTATION

  1. With a sharp knife, cut open the meat on the workbench.
  2. Make small incisions on the inner side of the meat and lightly season, with Mexico Meat Rub.
  3. Mix the Mushroom Stuffing with the Truffle Paste. Spread the mixture using a spoon, center and longwise.
  4. Roll the meat carefully, so the stuffing does not spill, and tie with a cooking string or net.
  5. Mix the butter with the salt and the rest of the Mexico Meat Rub. Carefully, spread the mixture on the outside of the roll.

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