Dijon Beef Rolls
This expertly tested meal is sure to impress. Steak pinwheels are filled with parmesan, lemon, and herbs. Prepare your guests for a tender, juicy, and different kind of meal.
Cook Time: 35 Minutes
Servings: 4
Ingredients: 18
Ingredients
Seasoning Mixture
Sauce
Garnish:
Preparation
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Step 1
Combine Seasoning Mixture in small bowl; mixing thoroughly. Cover beef Top Round with parmesan mixture. Roll beef, jelly roll-style starting at narrow end, to enclose filling. Tie at 1/2-inch intervals. Cut between string into pieces. You should have 8 pieces of rolled beef.
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Step 2
Place flour in shallow baking pan. Coat each beef roll in flour. Heat oil and butter in medium nonstick skillet over medium heat. Brown beef rolls evenly on both sides, cooking 4 to 5 minutes until instant-read thermometer inserted horizontally into center reaches 145°F. Remove rolls from skillet and remove butchers twine. Keep warm.
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Step 3
Add wine to same skillet; cook 1 to 2 minutes until browned bits attached to skillet are dissolved. Whisk in mustard, let cook 1 minute. Whisk in half-and-half and blend thoroughly. Stir in parsley, lemon peel, sugar and pepper.
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Step 4
Serve Beef Rolls with sauce, as desired. Garnish with lemon.
Nutrition Information
314 Calories
5.7g SAT FAT
29g PROTEIN
3.5 mg IRON
4.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 314 Calories; 117.9 Calories from fat; 13.1g Total Fat (5.7 g Saturated Fat; 0.4 g Trans Fat; 0.9 g Polyunsaturated Fat; 5.8 g Monounsaturated Fat;) 92 mg Cholesterol; 571 mg Sodium; 7.4 g Total Carbohydrate; 0.8 g Dietary Fiber; 28.6 g Protein; 3.5 mg Iron; 468 mg Potassium; 8 mg NE Niacin; 0.8 mg Vitamin B6; 2.1 mcg Vitamin B12; 4.8 mg Zinc; 30.3 mcg Selenium; 83 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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