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    steak - Beef Rolls + Noodles


    Source of Recipe


    sylram at rc
    steak - Beef Rolls + Noodles

    4 pounds beef tenderloin, cut into 3- to 4-ounce medallions
    Granulated or minced garlic, to taste
    Granulated or minced onion, to taste
    Freshly grated Romano cheese
    Freshly grated Parmesan cheese
    Dried oregano to taste
    Bay leaves
    10 to 12 ounces freshly grated mozzarella cheese
    1 medium yellow onion, julienned
    1 to 2 tablespoons olive oil
    Flour
    2 eggs, beaten
    Unseasoned bread crumbs
    Vegetable oil
    Marinara sauce
    Pasta (optional)

    Pound beef medallions to 1/8-inch thickness. Pieces should be oval shaped, 3
    inches by 5 inches.
    Set meat medallions on bread board. Top with a little garlic and onion.
    Sprinkle with Parmesan, Romano and oregano to taste. Pinch off 2 small
    pieces of bay leaf and set 1 on each end of each medallion. Add 1 to 2
    ounces mozzarella.
    In small pan, saute onion in olive oil and cook until lightly browned.
    Divide onions among medallions. Starting with short end of medallion, roll
    tenderloin around sauteed onions and cheese, tucking in ends tightly. If
    needed, secure with toothpicks.
    Coat rolled medallions with flour, then egg. (If rolls have been secured
    with toothpicks, coat with egg using pastry brush.) Next coat with bread
    crumbs and set aside.
    Preheat oven to 400 degrees.
    In large frying pan, add vegetable oil to a depth of about half an inch.
    When oil is very hot, add spiedini and cook until golden on all sides. This
    will take about 5 minutes. You will have to do this in two to three batches.
    As spiedini are cooked, transfer to 13-by-9-inch oven-proof dish and bake in
    preheated oven 5 minutes or until cooked to desired doneness. Serve with
    marinara sauce, and pasta, if desired. Makes 6 servings.

    Note: After 5 minutes of cooking spiedini in the oven, the meat will be
    medium to medium-well done. Cook longer for well done. If you want spiedini
    rare or medium rare, cook only on top of stove.

 

 

 


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