Stuffed Flank Steak with Mushroom Sherry Sauce Oven Recipe

Stuffed Flank Steak with Mushroom Sherry Sauce Oven Recipe



Ingredients needed:

* 1 beef flank steak (1 1/2 lbs.)
* 1/3 cup of garlic-herb spreadable cheese
* 2 tablespoons of prepared pesto
* 3/4 lb. whole fresh mushrooms, thinly sliced, divided
* 2 cups of fresh baby spinach
* 1 jar of roasted sweet red peppers, drained and julienned
* 1 teaspoon of coarsely ground pepper
* 1/2 teaspoon of salt
* 2 tablespoons of olive oil, divided
* 1 shallot, sliced
* 2 cups of reduced-sodium beef broth
* 1 cup of sherry
* 1 cup heavy whipping cream

Preparation steps;

* Split steak horizontally from a long side to within 1/2 in. of opposite side. Turn steak so that long side is facing you; open steak so it lies flat. Cover with plastic wrap and flatten to 1/4-in. thickenness. Remove plastic.
* Spread cheese over steak to within 1/2 in. of edges. Layer with pesto, 1 3/4 cups mushrooms, spinach, red peppers, pepper and salt. Roll up jelly-roll style, rolling steak away from you; tie with kitchen string at 1 1/2-in. intervals. Rub with 1 tablespoon of oil.
* In a large ovenproof skillet, brown steak on all sides. Bake in the skillet at 375 degrees for 45 minutes or until meat reaches desired doneness. Remove steak from the pan; cover and keep warm.
* In the same skillet, sauté shallow and remaining mushrooms in remaining oil until tender. Add broth and sherry to the pan. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Add cream and bring to a boil; cook until liquid is reduced by half, about 10 minutes.
*Serve with sliced beef and enjoy.