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madbakerA bit of a showy dish last night for the dinner guest. I made a Beef Galantine.
Galantine de Boeuf a la Californienne
1 3/4 lb flank steak, butterflied parallel to the grain (I had the butcher do this)
Marinade:
2 cups red wine
1/2 cup low-salt soy sauce
1 Tbsp lemon juice (I forgot this)
1/3 cup olive oil
1" ginger root, peeled and grated
1/2 tsp red chili flakes
4+ cloves garlic, crushed
1 bay leaf, crumbled
1/2 tsp ground coriander
Stuffing:
1 lb spinach
1 medium carrot, peeled and diced small
2 oz shiitake mushrooms, sliced thin
Mix marinade in a container large enough to hold the unfolded flank steak. Place the meat in the marinade and set aside, unrefrigerated, for 30 minutes. Turn 2 or 3 times.
Cut spinach leaves into 1/2" strips and rinse several times. Place wet spinach in a large pot with carrot and mushrooms; stir over medium heat for 2-3 minutes, until spinach is wilted. Drain in a colander and press out excess liquid.
Heat oven to 475. Lift steak out of marinade, opened out. Pour marinade into another pot and start cooking over low to medium heat until reduced to syrup-consistency, about 45 minutes. Spread stuffing over meat. Roll flank steak lengthwise, with the grain, and tie at 1 1/2 " intervals. Tuck in ends and tie end-to-end as well. Place strung-up meat in a roasting pan and cook for 10 minutes, then reduce heat to 350 and cook 20-25 minutes more, until internal meat temperature is 135 degrees. Remove from oven and let rest for 15 minutes. Add juices from pan into the reduced marinade sauce.
Slice 3/8" thick, plate slices, and drizzle sauce over the top.
What worked: Wow, this was impressively showy. The meat was still pink on the inside, brown on the outside, and had spirals of green spinach inside with bits of orange carrot peeping out. Plus a chocolatey-colored sauce over the top. It was tasty, too.
The wife did the rolling and stringing. That helped immensely - she's much cleverer in that regard than I am and she got the roll quite tight.
What didn't: Er, about all I can think of is that I should have used low-salt soy sauce. It was a bit saltier than I prefer.
Will I make this again? Absolutely. It reads as more complicated than it really was, and damn it was a showpiece.
Oh, and the derivation of the name? I was lying.
A galantine, saith the OED, is traditionally white meat (veal or chicken) deboned, tied up and boiled, and served cold with the jelly. This is a Californian/Asian fusion thingy take, and using red meat instead. So it really has nothing in common with a traditional galantine.
(Common! "Gallant"ine! Get it?
...Fine. Be that way.)
Galantine de Boeuf a la Californienne
1 3/4 lb flank steak, butterflied parallel to the grain (I had the butcher do this)
Marinade:
2 cups red wine
1/2 cup low-salt soy sauce
1 Tbsp lemon juice (I forgot this)
1/3 cup olive oil
1" ginger root, peeled and grated
1/2 tsp red chili flakes
4+ cloves garlic, crushed
1 bay leaf, crumbled
1/2 tsp ground coriander
Stuffing:
1 lb spinach
1 medium carrot, peeled and diced small
2 oz shiitake mushrooms, sliced thin
Mix marinade in a container large enough to hold the unfolded flank steak. Place the meat in the marinade and set aside, unrefrigerated, for 30 minutes. Turn 2 or 3 times.
Cut spinach leaves into 1/2" strips and rinse several times. Place wet spinach in a large pot with carrot and mushrooms; stir over medium heat for 2-3 minutes, until spinach is wilted. Drain in a colander and press out excess liquid.
Heat oven to 475. Lift steak out of marinade, opened out. Pour marinade into another pot and start cooking over low to medium heat until reduced to syrup-consistency, about 45 minutes. Spread stuffing over meat. Roll flank steak lengthwise, with the grain, and tie at 1 1/2 " intervals. Tuck in ends and tie end-to-end as well. Place strung-up meat in a roasting pan and cook for 10 minutes, then reduce heat to 350 and cook 20-25 minutes more, until internal meat temperature is 135 degrees. Remove from oven and let rest for 15 minutes. Add juices from pan into the reduced marinade sauce.
Slice 3/8" thick, plate slices, and drizzle sauce over the top.
What worked: Wow, this was impressively showy. The meat was still pink on the inside, brown on the outside, and had spirals of green spinach inside with bits of orange carrot peeping out. Plus a chocolatey-colored sauce over the top. It was tasty, too.
The wife did the rolling and stringing. That helped immensely - she's much cleverer in that regard than I am and she got the roll quite tight.
What didn't: Er, about all I can think of is that I should have used low-salt soy sauce. It was a bit saltier than I prefer.
Will I make this again? Absolutely. It reads as more complicated than it really was, and damn it was a showpiece.
Oh, and the derivation of the name? I was lying.
A galantine, saith the OED, is traditionally white meat (veal or chicken) deboned, tied up and boiled, and served cold with the jelly. This is a Californian/Asian fusion thingy take, and using red meat instead. So it really has nothing in common with a traditional galantine.
(Common! "Gallant"ine! Get it?
...Fine. Be that way.)
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Date: 2005-10-20 11:48 pm (UTC)