Prep Time45 minutes
Total Time1 hour 20 minutes
Servings6 Servings
This Beef Roulade with Morels and Quinoa might sound like it will be difficult to make, but I assure you this is not tough, is loaded with incredible flavor, and the bourbon pan jus is absolute perfection.
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Heather’s Notes
Morel season, which runs from April through late June, is the perfect time to snatch up these delicious mushrooms at your local farmers market. Fresh morels are starting to hit specialty stores and those of us that love a good shroom are already drooling over the culinary possibilities that a great fresh morel can offer.
Morels are interesting to say the least. In their raw form they are almost akin to Alice in Wonderland, and in dried form look a little like mulch for the garden. But the taste. The taste is incredible…whether fresh or re-hydrated from dried. They are nutty and delicate and pair wonderfully with red meats, wine and pasta, to name a few.
Ingredients to make Beef Roulade
- Beef Flank Steak – trimmed and flattened with a meat mallet
- Quinoa – tricolor or plain
- Shallot – adds a delicious flavor to the filling
- Baby Spinach – stems removed
- Fresh Rosemary – or dried but fresh is always the most flavorful
- Dried Morels – if you can find fresh morels (available late March to early June) that would be best, but dried will work also once rehydrated with boiling water
- Olive Oil – for sauteing the vegetables
Bourbon Pan Jus
- Bourbon – or chicken stock
- Morel Steeping Liquid – made from rehydrating dried morels above
- Morels – fresh or rehydrated dried morels
How to Make Beef Roulade
- Lay the flank steak on a large cutting board and cover with plastic wrap. Use a meat mallet and pound the flank steak to flatten to a 1/2 inch thickness. Flip the steak over and cover with the wrap again and continue to pound a few more times. Spread a layer of the quinoa mixture over the flattened beef and roll up like a jelly roll. Use kitchen twine to secure.
- Heat the large skillet again with 2 tablespoons of olive oil over high heat. Add the beef and sear on all sides. Move the skillet to the hot oven and bake for 15-20 minutes. Remove the beef from the skillet and allow to rest, covered in foil, on a cutting board.
- Place the skillet back over a high heat and add the bourbon and morel cooking liquid. Use a wooden scraper to dislodge all of the bits on the pan and boil for 5-7 minutes to reduce the liquid by half. Add in the remaining 1/3 baby morels and remove from heat.
- Slice the beef and place on a serving platter. Pour the pan jus over the top and serve.
More Beef Recipes we Love
- The Best Chili You’ll Ever Eat
- Gochujang Sloppy Joes
- Sticky Korean Meatball Bowls
- Easy Stout Shepherd’s Pie
- Beef Stroganoff – Hamburger Helper Style
- Alcatra – Portuguese Pot Roast
Beef Roulade with Morels and Quinoa Recipe
Ingredients
- 1 oz dried morel mushrooms
- 2 cups boiling water
- 1 cup quinoa, tri color or plain
- 2 cups water
- 1 tbsp olive oil, plus 2 tablespoons
- 1 large shallot , minced
- 2 handfuls baby spinach leaves, stems removed
- 3 sprigs fresh rosemary, leaves only
- 2 lbs beef flank steak, trimmed of excess fat
Pan Jus:
- 1 cup bourbon, substitute chicken stock or water
- 1 ½ cups morel steeping liquid, from above
- 6-8 small morels, fresh or dried that are rehydrated
Instructions
- In a medium bowl, add the dried morels and cover with boiling water. Place a plate over the bowl to cover. Allow to steep for 30 minutes.
- In a small saucepan add the quinoa and water and bring to a boil. Reduce heat to low and cook for 10-15 minutes or until quinoa is cooked and water has been absorbed. Fluff with a fork and set aside.
- Preheat oven to 400F.
- In a large oven-proof skillet, add the olive oil and swirl the pan to coat. Add the shallot and saute over medium-high heat until is just beginning to get soft, about 5 minutes. Add the spinach, 2/3 of the cooked morels (reserve the liquid) and rosemary and saute until the spinach just wilts, about 2 minutes longer. Remove from heat and add to a large bowl. Toss in the cooked quinoa and set aside.
- Lay the flank steak on a large cutting board and cover with plastic wrap. Use a meat mallet and pound the flank steak to flatten to a 1/2 inch thickness. Flip the steak over and cover with the wrap again and continue to pound a few more times. Spread a layer of the quinoa mixture over the flattened beef and roll up like a jelly roll. Use kitchen twine to secure.
- Heat the large skillet again with 2 tablespoons of olive oil over high heat. Add the beef and sear on all sides. Move the skillet to the hot oven and bake for 15-20 minutes. Remove the beef from the skillet and allow to rest, covered in foil, on a cutting board.
- Place the skillet back over a high heat and add the bourbon and morel cooking liquid. Use a wooden scraper to dislodge all of the bits on the pan and boil for 5-7 minutes to reduce the liquid by half. Add in the remaining 1/3 baby morels and remove from heat.
- Slice the beef and place on a serving platter. Pour the pan jus over the top and serve.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
Did you try this recipe?
Please Leave a Review & Star Rating!When I heard about the 4th Annual Morel Recipe Challenge from Marx Foods I knew I had to enter. They shipped me an ounce of dried morels to play with however I chose and the resulting recipe was delicious, easy to make and a kid pleaser. If you think this recipe is a winner, I’d love your vote.
Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!