Veal Flat Iron with Sun-Dried Tomato Cheese Spread

Recipe courtesy of Chef Tim Soufan, Romano's Macaroni Grill


Yield: 12


Sun-Dried Tomato Cheese Spread
1/2 cup sun-dried tomatoes
1 tablespoon chopped fresh sage
2 teaspoons minced garlic
1 tablespoon olive oil
1 1/2 cups Alouette Chèvre
12 each Veal Flat Iron Steaks
12 each fresh rosemary sprigs (optional)

Marsala Sauce
1 cup dry Marsala
1/4 cup minced shallots
2 quarts veal stock
1/2 cup tomato purée
4 1/2 cups sliced oyster mushrooms
2 tablespoons minced garlic
2 tablespoons minced shallot
1/4 cup olive oil
1/4 cup all-purpose flour
1 teaspoon chopped fresh rosemary
Kosher salt, as needed
Pepper, as needed

Mashed Potatoes
2 1/2 cups water
1 1/2 cups Alouette Crème Fraîche
3 cups instant Idaho potato flakes
Kosher salt, as needed
Pepper, as needed
Cherry tomato halves, as needed


For Sun-Dried Tomato Cheese Spread:Soak sun-dried tomatoes in boiling water until softened; drain and chop.

Lightly sauté tomatoes, sage and garlic in oil; cool. Combine tomato mixture and chèvre. Set aside.

For Marsala Sauce: Combine Marsala and 1/4 cup shallots in large saucepan; reduce by half. Add stock; reduce by half. Add tomato purée; reduce 5 minutes. Strain reduction.

Meanwhile sauté mushrooms, garlic and 2 Tbsp shallot in oil until tender. Stir in flour; cook 2 minutes. Stir in strained reduction and rosemary; bring to a boil. Boil 2 minutes. Season with salt and pepper. Keep warm.

For Mashed Potatoes: Bring water and crème fraîche to a boil in large saucepan. Add potato flakes; remove from heat, stir; season with salt and pepper. Cover and keep warm.

Per order: Mark 1 steak roulade on grill. Finish cooking in 350°F oven to medium (160°F) doneness. Carve into slices.

Place 1/2 cup mashed potatoes in center of plate. Top with roulade slices. Ladle 3 oz sauce around potatoes and steak. Garnish with cherry tomato halves.



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