Flank steak is flattened, spread with mustard, rolled up with bacon, carrots and green beans inside then braised in wine sauce for an elegant entrée.
What You Need
Original recipe yields 6 servings
1 beef flank steak (1-1/2 lb.)
2 Tbsp. GREY POUPON Dijon Mustard
6 slices OSCAR MAYER Bacon, cooked, drained
1 carrot, cut into matchlike sticks, blanched
14 fresh green beans (2 oz.), trimmed, blanched
1/4 tsp. coarse grind black pepper
3 Tbsp. oil
1/3 cup flour
1 can (14-1/2 oz.) beef broth
1/2 cup Burgundy wine
2 cups egg noodles, uncooked
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Please use alcohol responsibly.
Let's Make It
Pound steak to 10x8-inch rectangle; spread with mustard. Top with single layer each of bacon, carrots and beans, with all pieces arranged in rows parallel to short ends of steak. Roll up steak, starting at one short end; tie closed with kitchen string. Sprinkle with pepper.
Heat oil in medium skillet on medium-high heat. Add steak; cook 10 min. or until evenly browned, turning occasionally. Transfer steak to 12x8-inch baking dish; reserve drippings in skillet. Add flour to drippings; whisk until blended. Gradually whisk in broth, then wine until blended. Cook on medium heat 15 min. or until thickened, stirring constantly; pour over steak. Cover.
Heat oven to 325°F. Bake steak 1 hour or until medium doneness. After 50 min., start to cook noodles as directed on package, omitting salt.
Remove steak from oven. Let stand 10 min. before removing string and slicing the steak. Serve over noodles topped with sauce.
Substitute additional beef broth for the wine.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.