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Braciola with Warm Stilton Finishing Sauce
Submitted by: radellecooks
This incredible dish will look and taste like it took you all day, when it actually is quick to prepare.
Ingredients
- 1 pound beef bottom round, cut
- 1/4-inch thick
- 1 garlic clove, peeled
- 1/4 cup onion, chopped
- 1/4 cup sun-dried tomatoes in oil, drained and chopped
- 1/4 cup Stilton cheese, crumbled
- 1 cup olive oil
- For Sauce:
- 1/2 cup dry white wine
- 1/3 cup heavy cream
- 3 tablespoons sour cream
- 2 ounces Stilton cheese, crumbled
- 4 chopped fresh basil leaves
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Method
Braciola: With meat cleaver or any heavy kitchen utensil, pound the meat slices between 2 sheets of waxed paper. Rub each piece of meat with the garlic clove. Sprinkle each slice of meat with an equal amount of cheese and parsley. Add salt and pepper, to taste. Roll the meat up tightly like a cigar and tie with butcher's twine to keep meat rolled while cooking. Heat oil in a large saucepan over high heat. Add the meat rolls and fry for about 6 minutes or until evenly browned. Remove from heat. For Sauce: In a medium saucepan, cook wine over high heat until it is reduced to about half. Reduce heat to medium. Add the cream, stirring continuously until mixture is reduced to about a third. Add the sour cream, Stilton and basil. Continue to stir the mixture until cheese is completely melted and the sauce is smooth. Place meat on serving platter and spoon warm sauce over the top. Serve while still warm.
Notes:
Number of Servings: 4
Submitted by: radellecooks ( See all of radellecooks Recipes )
