Recipe

Muscatel Braised Morel Flank Rolls With Herbed Creme Fraiche Recipe

	Barbiemensher / All my dishes 9 months, 3 weeks ago I serve these flank steak rolls as an appetizer with cocktails. The morels are a bit pricey but switch them out for other mushrooms if you like. Also check out my Chanterelle Flank Rolls with Calvados, Pear & Pink Peppercorn sauce - a real treat! Prep:30m Cook:12m Servings:12	Barbiemensh
	elegant expensive treat

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Ingredients

1/2 cup 15% cream

1 Tbsp buttermilk

1 Tbsp fresh dill - finely chopped

2 tsp fresh thyme - finely chopped

5 each: sage, basil & mint leaves - chiffonade (rolled and sliced into ribbons)

1 tsp dry oregano

2 cloves garlic - minced seperately

coarse salt and white pepper

1 lb flank steak

1 Tbsp butter

12-18 fresh morels - washed clean (or button or chanterelle are fine)

1 French shallot

1/2 cup Muscatel wine (or Marsala or red wine of your choice)

1 Tbsp Dijon mustard

Coarsely ground black pepper

Directions

To make crème fraiche: In an air tight container with enough room for it to double or triple in volume, add the buttermilk to the cream and shake slightly to combine. Store at *room temperature* for at least 12 hours. If time is an issue, just use sour cream.

For the rolls, season the flank steak generously on both sides with coarse salt and pepper. Grill for 5 minutes each side for rare (best way to serve flank). If using a frying pan, preheat the pan until searing hot, lay the steak in, lower to just under maximum and do not move the meat around. Sear for 4-5 minutes on each side. Remove meat and let rest for 15 minutes while you prepare the creme fraiche and mushrooms. ***Do not wash the pan!

Using 1/2 cup of the creme fraiche, add 1 of the garlic cloves and the fresh herbs, reserving 1 tsp of thyme for later. Season with salt and pepper to taste. Mix well and refrigerate while you prepare the morels.

In the same pan with the meat juices, add butter and shallots and sauté for 30 seconds.

Add the remaining minced garlic clove, Dijon, the remaining thyme and cook another 30 seconds.

Add the Muscatel wine and morels and cook on med-high for 3-5 minutes, depending on size of mushrooms, stirring occasionally. *Add any juices that the meat has released to the morels and cook down until all juices have been absorbed into the mushrooms.

To serve: slice the rested flank steak across the grain in thin slices.

Wrap the steak around one of the mushrooms and spear with a decorative skewer. Line the skewers around a serving platter and, using a fork, drizzle the crème fraiche over the skewers or simply present the platter with a bowl of the herbed crème fraiche in the centre for dipping.

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