Stuffed Beef Eye Of Round Lechón De Mechar Food

STUFFED BEEF TENDERLOIN

Steps:

• Preheat the oven to 225 degrees F.
• Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside.
• Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).
• Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.
• In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce.

STEAK ROLL-UPS

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

CHORIZO STUFFED BEEF EYE ROUND

Steps:

• 1. take a large knife and carefully push through the middle of the eye round, then insert the 2 spanish chorizos...
• 2. salt and pepper on all sides, in a large heavy pot...on high put the 1/4 cup of olive oil and brown on each side to sear
• 3. add the rest of the ingredients ( minus the potatoes) cover and simmer on low for 3 hours....
• 4. after 3 hours on a gently simmer, remove eye round and let rest about 5 mins...meanwhile turn up the heat to medium and add the potatoes...slice the meat thin and place back into pot.....put on low for another 30 mins... for all the flavors to come together and the potatoes are tender...soo amazing