Stuffed Flank Steak with Mushroom Sherry Cream

Recipe courtesy of the Mushroom Council and
2010 Taste of Home Every Day, Every Way Recipe Contest Winner
Anthony Dolby, Howland, OH


Yield: 6 servings

Preparation Time: 45 minutes

Cooking Time: 40 minutes


1 beef flank steak (1-1/2 pounds)

1/3 cup garlic-herb cheese spread

2 tablespoons prepared pesto

3/4 pound whole button mushrooms, thinly sliced, divided

2 cups fresh baby spinach

1 jar (7 ounces) roasted sweet red peppers, drained and julienned

1 teaspoon coarsely ground pepper

1/2 teaspoon salt

2 tablespoons olive oil, divided

1 shallot, sliced

2 cups reduced-sodium beef broth

1 cup sherry

1 cup heavy whipping cream


Split steak horizontally from a long side to within 1/2 inch of opposite side. Turn steak so that a long side is facing you; open steak so it lies flat. Cover with plastic wrap and flatten to 1/4 inch thickness. Remove plastic.

Spread cheese over steak to within 1/2 inch of edges. Layer with pesto, 1-3/4 cups mushrooms, spinach, red peppers, pepper and salt. Roll up jelly-roll style, rolling steak away from you; tie with kitchen string at 1-1/2-inch intervals. Rub with 1 tablespoon oil.

In a large ovenproof skillet, brown steak on all sides. Bake in the skillet at 375° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove from the pan; cover and keep warm.

In the same skillet, sauté shallot and remaining mushrooms in remaining oil until tender. Add broth and sherry to the pan. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Add cream and bring to a boil; cook until liquid is reduced by half, about 10 minutes. Serve with sliced beef.


Calories 500
Calories from Fat 290
Total Fat 33g
Saturated Fat 16g
Trans Fat 0g
Cholesterol 115mg
Sodium 1160mg
Total Carbohydrate 15g
Dietary Fiber 1g
Sugars 4g
Protein 31g
Vitamin D 7%
Vitamin A 50%
Vitamin C 35%
Calcium 10%
Iron 15%
Potassium 19%
Selenium 49%



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