Beef Rolls Dijon
Thin slices of beef rolled with Parmesan cheese and onions, lightly browned and served on a mustard sauce.
Yield: 24 servings
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1. Combine cheese, onions, parsley, lemon peel, salt and pepper. Cover each beef slice with 3 to 4 tablespoons seasoning mixture.
Roll each slice, jelly roll-style from narrow end, to enclose filling. Tie at 1-1/2-inch intervals.
|Parmesan cheese, grated||10 1/2 ounces|
|Green onions, sliced||4 1/2 ounces|
|Parsley, chopped||3 ounces|
|Grated lemon peel||1 1/2 ounces|
|Pepper||1 1/2 teaspoons|
|Beef Top Round, sliced thin and pounded, 4 ounces each||24 slices|
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2. Roll beef in flour. Brown in equal parts oil and butter. Cook until almost done in center. Remove and keep warm.
|All-purpose flour||1/2 cup|
|Olive oil||2 tablespoons|
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3. Deglaze pan with wine. Whisk in half-and-half and mustard to blend thoroughly. Stir in parsley, lemon peel, sugar, salt and pepper.
4. For each serving: Heat 1 beef roll in 3 to 4 tablespoons of the sauce. Remove and cut into 1/2-inch slices. Pour sauce onto serving plate.
Arrange beef slices over sauce. Garnish with parsley sprigs and lemon slices.
|Dry white wine||6 cups|
|Dijon-style mustard||1/2 cup|
|Parsley, chopped||1/3 cup|
|Grated lemon peel||4 teaspoons|
|Parsley|| as needed|
|Lemon slices, halved|| as needed|
Nutrition information per serving: 376 calories; 14 g fat(6 g saturated fat; 5 g monounsaturated fat); 116 mg cholesterol; 567 mg sodium; 7 g carbohydrate; 0.7 g fiber; 42 g protein; 12.0 mg niacin; 0.5 mg vitamin B6; 2.3 mg vitamin B12; 3.9 mg iron; 44.8 mg selenium; 7.0 mg zinc; 146.9 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.