2.5lb top round steak cut 1.5 inches
(3.75cm) thick
1 tsp salt
pepper
3 tbsp butter or cooking oil
2 large onions, chopped
1 clove garlic, minced
1/2lb fresh mushrooms, chopped
1/2 tsp dried leaf tarragon
4 egg yolks
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/2lb ready-to serve or leftover cooked
ham
Method :
Have butcher
split the steak nearly in half horizontally to make a thin piece of meat
twice the size of the original steak, or do it yourself with a very
sharp knife. (This is called butterflied steak.) Pound along the centre
of the steak where it is slightly thicker with the edge of heavy plate
to make it as thin as the rest of the meat. Lay the steak open on a
counter top. Sprinkle with salt and freshly ground pepper. Heat butter
or oil in large heavy skillet. Add onions and garlic and cook gently
until onions are limp, stirring. Add mushrooms and cook over high heat
about 2 minutes. Remove from heat and sprinkle in tarragon.
Beat egg
yolks 2 minutes at high speed on the mixer. Stir in bread crumbs and
cheese. Add onion-mushrooms mixture and blend lightly. Spread the
butterflied steak with the onion-mushroom mixture and lay the ham strips
on top of it close together and parallel to the shorter sides of the
piece of meat. Roll the meat up from one of the short sides and tie it
securely in several places down the length of the roll.
Heat oven to
425F (220C). Put the roll in a shallow baking pan and bake for 15
minutes at 425F (220C). Reduce oven temperature to 375F (190C) and
continue baking 30 minutes longer for medium rare. Cool and then chill
well. Slice thin to serve.
