Stuffed with Aberdeen Angus flank steak
Stuffed with Aberdeen Angus flank steak
Ingredients
A whole Aberden Angus flank steak
125 gr of tomato puree
4 slices of 24 month Bigorre Black Ham
4 slices of Le Brebiou Des Pyrénées cheese
A large handful of spinach and arugula
Salt and crushed black pepper
Butcher's twine
Meat thermometer
Preparation
Split the bib, taking care not to make any holes!
Place the bib and open it like a book, taking care not to make any holes!
Coat the inside of the flank steak with tomato puree, salt and pepper.
In layers, add the ham, spinach, arugula and cheese.
Roll it as tight as possible. Tie it up like a roast.
Sear the flank steak in a pan and brown it well.
Put it in the oven until the internal temperature reaches 54°C,
Take out and let rest for 10 minutes, then cut into slices and serve.
https://laperriereangusboeuf.com › indexfr
Bienvenue à La Perriere Aberdeen Angus Boeuf
La Perrière est une belle ferme de 203 acres située dans le parc national de La Brenne, au cœur de la nature luxuriante et riche de la campagne française.
FOOD AND DRINK DEVON, BEST PRODUCER AWARD 2014
Food & Drink GOLD Award for our:
Grass Fed Aberdeen Angus Minced Beef
Grass Fed Aberdeen Angus Sirloin Steak
Grass Fed Aberdeen Angus Rump Steak
Grass Fed Leg of Lamb
TASTE OF THE WEST GOLD AWARD 2014
Taste of the West Gold Award for our:
Plain pork chipolata
Merguez sausage (gluten free)
Toulouse sausages (gluten free)
Crepinette
Chorizo sausage
TASTE OF THE WEST SILVER AWARD 2014
Taste of the West Silver Award for our:
Grass fed Aberdeen Angus Joint
Grass fed Aberdeen Angus Fillet steak
Grass fed Aberdeen Angus Shin
Basque sausage (gluten free)
BEST PRODUCER OF THE YEAR 2013
The Food & Drink Award for Best Producer 2013
OUTSTANDING PRODUCT OF THE YEAR 2013
The Food & Drink Award for Outstanding Product 2013
FOOD & DRINK PLATINUM AWARD 2013
The Food & Drink Platinum Award 2013 for our Sirloin Steak
FOOD & DRINK GOLD AWARD 2013
The Food & Drink Gold Award 2013 for our Merguez Sausages
FOOD & DRINK SILVER AWARD 2013
The Food & Drink Silver Award 2013 for our Plain Pork Chipolattas
TASTE OF THE WEST GOLD AWARD 2013
Taste of the West Gold Award for our Grass Fed Aberdeen Angus Sirloin Steak
TASTE OF THE WEST SILVER AWARD 2013
Taste of the West Silver Award for our:
Grass fed Aberdeen Angus Rib-eye steak
Grass fed Aberdeen Angus Rump steak
Sundried Tomato & Olive Beef burger
Dry-Cured rare breed back Bacon
TASTE OF THE WEST BRONZE AWARD 2013
Taste of the West Bronze Award for our:
Merguez Sausages
Minted Lamb Sausages
Minted Lamb Burgers
COUNTRYSIDE ALLIANCE AWARDS 2013
Countryside Alliance Butcher Award for the South West – Our very own Rural Oscar!
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Stuffed with Aberdeen Angus flank steak
Ingredients
A whole Aberden Angus flank steak
125 gr of tomato puree
4 slices of 24 month Bigorre Black Ham
4 slices of Le Brebiou Des Pyrénées cheese
A large handful of spinach and arugula
Salt and crushed black pepper
Butcher's twine
Meat thermometer
Preparation
Split the bib, taking care not to make any holes!
Place the bib and open it like a book, taking care not to make any holes!
Coat the inside of the flank steak with tomato puree, salt and pepper.
In layers, add the ham, spinach, arugula and cheese.
Roll it as tight as possible. Tie it up like a roast.
Sear the flank steak in a pan and brown it well.
Put it in the oven until the internal temperature reaches 54°C,
Take out and let rest for 10 minutes, then cut into slices and serve.