Tuesday, April 23, 2013

Beef asparagus roulade

What I like about this  "beef asparagus roulade"  the colorful layered of the rolls ,thinly slice beef, layered with plain omelet and trimed asparagus and baked in Asian coconut sauce with Asian spices.
This is the third time I made for our guests dinner, I serve with side of vegetables and spiced basmati rice or simple Fragrant rice.









Ingredients:

- 3 cut flank steak/ thinly cut fillet steak
- 4 eggs
- 9 stalk asparagus/trim
- Montreal steak seasoning
- pinch of ground nutmeg,salt+pepper( for plain ,omelet seasoning )




rub beef with montreal steak seasoning


Roll, layered with plain omelet and trimed asparagus. 

Coated with coconut spices sauce and ready to bake.

 Sauce ingredients :

- 1 can light coconut milk
- 2 clove garlic
- 2 clove shallot
- 2 tbsp tomato paste
- 1 inch fresh galangal/1 tbsp galangal powder/paste
- 1 tbsp ginger paste
- 5 star anise
- 2 stick Cinnamon
- 5 cardamoms seeds
- 1 teaspoon grated nutmeg
- 1 1/2 tablespoon beef paste/2 cube beef bouillon 
- 1 teaspoon black pepper
- 1 teaspoon palm sugar/brown sugar



Preparation :
preheat the oven on 350 F 
Cut the flank steak into thin fillet about 1/4 inch thick and 3 inches wide or if  you can find  really thin fillet steak that would be great. Rub with montreal steak seasoning.


whisk 3 eggs season with salt+pepper and pinch of nutmeg,and make individual a small 
round omelet and set aside.

Wash asparagus and trim.

On the thin flank steak
place one omelette's,and 3 cut asparagus
and roll it, use toothpick to tighten up.


mix garlic,shallot,galangal,ginger tomato paste,into food processor until smooth
into baking dish whisk in light coconut milk,add  palm sugar,beef paste /beef bouillon powder,star anise,Cinnamon stick,and cardamoms seeds
place the beef rolls on top of sauce mixture,coated with the sauce.

Bake into the oven for about 20 minutes and flip them  and cook for another 20 minutes.
or until cook or looks medium  or medium well.
take out the tooth pick and slice the  beef rolls and use the remaining sauce on the serving plate and place them  on top.





10 comments:

Navaneetham Krishnan said...

I admired the dish with the spiced up flavors. But I can't comment on the taste because I don't eat beef. That said, this recipe will be shared with my friends who will love it.

Pam said...

It looks delicious and gourmet!

Zoe said...

Hi Ridwan,

I'm admiring your pretty beef asparagus roulade... It looks not just pretty and sounds very delicious too with this flavorsome sauce.

Zoe

Guru Uru said...

So classy my friend, I have only ever seen sweet ones :)

Cheers
Choc Chip Uru

Ramona W said...

I would love to eat this... it looks amazing. I think I would enjoy the gravy as much as the roulade because the flavors you have there are so tasty. :)

Liz Berg said...

These are gorgeous, Ridwan! And they sound darn tasty, too!

Stephanie @ Eat. Drink. Love. said...

This is fancy!

Suchi said...

These rolls look so colourful...I am sure they are bursting with flavours as well....a sure thing to wow guests :-)

Adora's Box said...

This is such a unique take on beef roulade. I love the Asian seaonings used and I can imagine how wonderful the whole dish tastes.

Elisabeth Foodandthrift said...

Love your creativity with the roulade. The filling is so delicious and the presentation is gorgeous as well!