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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