Marinated beef roasted, sliced, rolled and served with vegetable ribbons and a savory Champagne Lavender sauce.
Yield: 24 servings
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1. Combine champagne, petals, rosemary, mustard, and garlic. Reserve 3-1/2 cups of Champagne/lavender mixture in large saucepan. Place beef in bowl with remaining mixture; cover and refrigerate 4 hours or overnight.
2. Remove beef from marinade; discard marinade. Roast beef in 375° oven 1-1/2 to 2 hours until internal temperature registers 135°F. Cool slightly; cover and refrigerate.
|Brut Champagne||44 fluid ounces|
|Lavender flower petals||1/3 cup|
|Dijon-style mustard||1/4 cup|
|Fresh rosemary||1/4 cup|
|Garlic, minced||1 ounce|
|Beef Round, Knuckle, peeled, tied (IMPS/NAMP 167A)||6 pounds|
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3. To make Champagne/lavender sauce: Add stock and honey to reserved mixture in saucepan; bring to boil and reduce to 4-1/2 cups.
4. Mix water with cornstarch. Add to saucepan; bring to boil and cook until slightly thickened. Strain; reserve and keep warm.
|Beef stock||1 1/2 quarts|
|Lavender honey||3 tablespoons|
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5. Slice beef into forty-eight 1-1/2-ounce slices (about 1/8-inch thick). For each serving: Plate 3 endive leaves, 2 slices beef rolled cornucopia-style, and 4 ounces Vegetable Ribbons.
Drizzle beef and vegetables with 3 tablespoons warm Champagne/lavender sauce.
|Belgian endive leaves||72|
|Vegetable ribbons||6 pounds|
|Vegetable Ribbons:|| |
VEGETABLE RIBBONS: Place julienned vegetables in large bowl of ice water; cover and refrigerate 1 to 4 hours until vegetables form curly ribbons. Drain; cover and refrigerate.
|Carrots, julienned 1/4-inch||16 ounces|
|Celery, julienned 1/4-inch||16 ounces|
|Green onions, julienned 1/4-inch||16 ounces|
|Red bell pepper, julienned||16 ounces|
|Yellow bell pepper, julienned 1/4-inch||16 ounces|
|Green bell pepper, julienned 1/4-inch||16 ounces|
Nutrition information per serving: 225 calories; 5 g fat(2 g saturated fat; 2 g monounsaturated fat); 67 mg cholesterol; 233 mg sodium; 12 g carbohydrate; 2.7 g fiber; 26 g protein; 8.7 mg niacin; 0.7 mg vitamin B6; 3.2 mg vitamin B12; 3.1 mg iron; 35.5 mg selenium; 6.3 mg zinc; 97.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber, iron and choline