Here's a recipe I worked out last weekend that came out a great success.
For those who are faint of heart, you might want to cut the chipotles down
to one or two.
Saute the onion in olive oil until translucent. Add the tomato, chiles, and
thyme and saute a couple minutes more. Mix the cheese and bread crumbs with
the sauted mixture.
Lay the steak flat and place the stuffing in a line down the long axis of
the steak. Roll the steak around the stuffing (it should look like a large
sausage), and tie every two inches with butchers twine.
Brown the rolled steak in a frying pan with olive oil for just a few
minutes, then bake at 450 for 25 minutes.
Scrape any residue from the baking dish into the frying pan and deglaze
with white wine. (Add 1/2 C or so of white wine, scrape the pan, and boil
down until slightly thick.)
Slice the roll into two inch medallions and top with the strained wine
sauce.
paris@gene.com (Ken Paris)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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