This dish is easy to do and makes it look like you have slaved over this meal all day! This is a French dish that is essentially meat rolled up with cheese and prosciutto with a delicious wine reduction sauce to go with it! It pairs beautifully with our Stonemason Cellars Cabernet Sauvignon. and good company.
The cabernet sauvignon pairs brilliantly with this dish because the bold flavors help tame the basil and hints of blue cheese. The wine allows your pallet to fill with intense flavors of steak and garlic. Who doesn't love a dish that pairs steak, wine, and cheese?
Reduction Sauce Ingredients
4 leaves Basil, chopped (use for garnish) ·
1/2 Tsp Salt
1 Tbsp Honey
1 Tbsp Fresh Thyme, finely chopped
1/2 Tsp Black Pepper
2 C Red Wine (any will work, we prefer cabernet)
2 Tbsp Balsamic Vinegar
3 Shallots, finely chopped
2 Tsp Olive Oil
2 Feet of Butchers Twine
4 Shallots, Coarsely Chopped
1 Bunch Fresh Basil with Stems Removed
1/4 Pound Fontina Cheese, Thinly Sliced
1 Oz Chiriboga Blue Cheese
1/2 C Olive Oil
1/2 Tsp Kosher Salt
2 Pounds Flank Steak
1/4 Tsp Black Pepper
1 C Red Wine (any will work, we prefer cabernet)
In a large bowl, whisk together shallots, wine, and olive oil then add the steak and leave in the fridge for at least 4 hours or overnight.
To make the reduction add the oil to a large saucepan and cook on high heat. Add the shallots and cook until they are soft then add in the balsamic vinegar and reduce. Add the wine and pepper and bring it to a boil until thickened and reduced to approximately one cup. Season with salt, thyme, and honey (to taste)
Preheat oven to 350
Remove the steak from the marinade and pat dry with a paper towel.
Lay the steak on a flat surface and season it with salt and pepper on both sides.
Cover one side with two layers of prosciutto slices, then top with fontina cheese slices, a thin layer of blue cheese, and a layer of basil leaves.
Starting with the side facing you, tightly roll up the steak around the fillings. Using the butcher's twine or kitchen string, tie the roulade in 4 or 5 places.
Place steak in glass baking dish or a cake pan, something with high edges to contain the juices
Brush the outside of the steak with oil and season with salt and pepper.
Bake the steak for about 8-10 minutes until the internal temperature reaches 120
Broil (high) for an additional 5min or until the internal temperature reaches 135
Remove the roulade from the oven and let it rest for 5 minutes before slicing.
Slice against the grain into ½ –inch thick slices and drizzle with Cabernet shallot reduction.
Serve with mashed potatoes or steamed vegetables and a bottle of our Stonemason Cellars Cabernet Sauvignon.
If you end up trying this recipe please reach out or tag us on social media and let us know how it went, we would love to hear all about it!