Beef Roulade With A Mushroom Duxelle

• Cooking String
• 3 to 4 lb. London Broil
• 1 .750ml bottle Cabernet Sauvignon
• 4 cups Beef stock
• 1/2 Medium onion, sliced
• 4 Garlic cloves, sliced
• 1 Carrot, sliced
• 1 Quantity of Mushroom Duxelle
• Mushroom Duxelle
• 1 lb Mushrooms
• 2 T Butter
• 5 garlic cloves
• 1/2 cup Cabernet Sauvignon
• 3 Slices of thick bacon, julienned and browned
• 3/4 Cup bread crumbs
• JUS LIE
• Pan drippings
• 3 T unsalted butter
• 3 T flour
• BEEF ROULLADE
• Preheat oven to 375 F.
• demonstration.

1. JUS LIE
2. 1. Drain juices from roasting pan and reserve.
3. 2. Melt butter in a sauce pan over medium heat with flour
4. 3. Once roux has formed, gradually whisk in pan drippings.
5. 4. Continue to cook over medium heat until sauce begins to thicken.
6. *** If Jus Lie is to thin, continue to reduce. If to thick, add any extra beef stock or red wine you have left (water can be used as well).
7. MUSHROOM DUXELLE
8. 1. Place mushrooms and garlic gloves in a food process and mince. *
9. 2. Melt butter in a saute pan and add mushroom mixture.
10. 3. Add salt/pepper to taste and let mushroom mixture cook over medium heat until all of the moisture has evaporated. 15 to 20 minutes.
11. 4. Brown and reserve bacon.
12. 5. Add 1/2 cup Cabernet Sauvignon to mushroom mixture and continue to cook over medium heat until wine has evaporated into mushrooms. 10 to 15 minutes.
13. 6. Scrape the finished mushroom duxelle into a bowl with bread crumbs and bacon. Gently mix until bread crumbs are no longer dry and place in the freezer or fridge to cool off.

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Taken from www.epicurious.com/recipes/member/views/beef-roulade-with-a-mushroom-duxelle-50045943 (may not work)