Beef And Pesto Roulade With Savory Bread Pudding

• 1/4 cup blanched almonds
• 1 bunch flat-leaf parsley, 3 sprigs finely chopped, some reserved for garnish
• 1 bunch basil
• 1/4 cup Parmesan cheese, grated
• 1 clove garlic, peeled
• 5-6 tbsp olive oil
• 4 pieces flank steak (about 8-10 oz each) pounded to 1/4 inch thick
• 8 oz celery, cut into 3-4 inch thin sticks
• 4 None wooden skewers
• 4-5 tbsp oil
• 3 None small onions, peeled and 2 cut into strips, 1 finely diced
• 1 2/3 cup carrots, peeled and sliced
• 1 tbsp tomato paste
• 3 cup vegetable stock
• 2 cup red wine
• 5 None day-old bread rolls, cut into small cubes
• 1 1/4 cup milk
• 3 None eggs
• 1-2 tsp all purpose flour

1. To make the pesto, puree the almonds, herbs, parmesan cheese, garlic, and olive oil in a food processor. Season with salt and pepper to taste.
2. Spread a think layer of pesto onto the pounded steak pieces, leaving a 1/2 inch margin along one of the short sides of each. Divide half of the celery sticks between the roulades. Roll them up tightly and fix each one with a skewer.
3. Heat 2 tbsp of oil in a Dutch oven and vigorously sear the roulades for 8 minutes, turning several times. Remove the roulades and saute the onion strips, carrots, and remaining celery in the hot fat. Stir in the tomato paste and sweat the vegetables for a few minutes. Pour in the stock and red wine and return the roulades to the pan. Cover, and simmer over a low heat for 1 3/4 hours.
4. To make the bread pudding, combine the bread cubes and the milk in a large bowl and soak for about 5 minutes. Heat 1 tbsp of oil and saute the diced onion for about 4 minutes. Mix the onions, eggs, and chopped parsley into the bread mixture and season with salt and pepper, knead well. With moistened hands, make 6-8 round, flattish biscuits. Heat 1-2 tbsp of oil in a large nonstick pan and cook the puddings for about 8 minutes, turning as necessary.
5. Take the roulades out of the sauce and keep warm. Mix the flour with 2 tbsp of water until smooth and add it to the sauce to thicken it. Simmer the sauce for another 8-10 minutes and season to taste.
6. Serve the roulades, sauce, and bread puddings on plates, garnished with chopped parsley.

blanched almonds, flatleaf parsley, basil, parmesan cheese, clove garlic, olive oil, flank steak, celery, wooden skewers, oil, onions, carrots, tomato, vegetable stock, red wine, bread rolls, milk, eggs, flour

Taken from recipes-plus.com/api/v2.0/recipes/17855 (may not work)