How do you make stuffed rolled beef parcels?

Question

I am having a dinner party for eigh adults and two children.
I want to try out these beef things but I am not even sure what they are called. I was told they're easy to prepare (time before the party)
and easy to cook for a large number.
They're pieces of beef (not sure what kind) wtrapped around stuffing and quite small. I've had some that wrap bacon around them and some that are just with the beef.
What are they called and what is a good recipe?
I need a pretty step by step recipe and I don't know what things are in American Un-Metcric (I'm from New Zealand).
It's for a dinner party with my boyfriend's family to celebrate my birthday.

Answer 1

They're called roulades. You can use flank steak to make them although they work with just about any kind of meat or fish.

You can make one large one or individual ones.

Take the flank steak and put it between two pieces of plastic wrap and pound it with a meat mallet to thin it out a little and also tenderize it. You don't have to pund it paper thin, although you can if you like. Just make it large enough so you'll be able to roll it at least twice with your filling in it.

Then take the top piece of plastic wrap off and season with salt and pepper and any other seasoning you fancy. (I always use some garlic powder). You can then spread traditional stuffing, or use strips of vegetables. A favourite of mine is to lay some very thin slices of prosciutto, mozzarella or provolone, and sundried tomatoes on before I roll it up.

Then, using the bottom layer of the plastic wrap to help you, roll up the filling in the beef tightly peeling the plastic away as you go. Make sure you roll it horizontally WITH the grain of the meat so that when you slice after cooking it you're cutting across the grain. It will be tough if you don't. (This doesn't apply to poultry or fish roulades, which you can roll in any direction)

Secure it with skewers or wooden toothpicks.

I like to sear mine on all sides in a very hot pan before putting in the oven. It gives it a great colour and that little bit of crispness.

Then place them in a baking or roasting pan into a pre-heated 325 degree oven. If you're making smaller individual ones you can leave them uncovered. When making a large one, I usually wrap it in foil first which helps the insides cook better and then open the foil for the final 15 minutes.

You can test them with a toothpick for doneness. The clearer the juice run, the more well done it is. Generally a large roulade takes about an hour to and our and a half and the smaller ones take about 30 to 45 minutes. You can also cook the smaller ones in the broiler or saute in a pan.

Remove them from the pan and let them rest outside of the oven for 10 minutes before slicing or serving.

While they're resting, deglaze your pan on the stove over medium heat with some broth or red wine and reduce it by simmering until it reaches the desired thickness. You can finish it off with a little cream if you like at the end.