The Recipes

Steak Roulades with Red Wine Reduction

Mmmm... rainy night solution: A bottle of red wine and red meat to boot!

Steak Roulades with Red Wine Reduction


- 1 8 oz. piece of flank steak, pound to 1/2 in. thickness if necessary
- 3 c. hearty red wine
- bundle of fresh thyme
- 1 slice thin prosciutto
- fresh basil
- 2-3 sun dried tomatoes packed in oil
- 1/2 large shallot, chopped
- 1 T. honey
- 2 small red potatoes, cut into bite-size pieces
- 3-4 garlic cloves, peeled
- olive oil
- salt
- pepper

Place the steak, 2 cups of the wine and thyme bundle in a plastic bag and allow it to marinade for at least two hours or as long as overnight.

Preheat the oven to 350 degrees.

Spread the potatoes and garlic cloves on a baking sheet, and season liberally with olive oil, salt and pepper.  Roast in the oven for 45-50 minutes.

About halfway through the roasting time, remove the steak from the marinade and season both sides with salt and pepper.  Layer the prosciutto, basil and tomatoes on one end of the steak.  Roll the steak from that end to the other, securing with kitchen string.

In a medium skillet, heat 1-2 T. of olive oil and sear the steak on all sides.  Transfer the pan to the oven and cook for 5-6 minutes for medium rare.  Remove the pan from the oven, and let the steak rest while you make the reduction.

Sweat the shallot for 3-4 minutes in the pan.  Add the last cup of wine and allow it to reduce by half. Season with salt and pepper, and stir in the honey.

Plate the potatoes and garlic. Slice the steak roulade, and fan it out over the potatoes.  Spoon the reduction around the plate and over the steak.