Beef And Scallion Rolls

Cooking Instructions

Freeze for 20 minutes to make slicing easier:

Meanwhile, trim and cut into 2-inch lengths, then divide into 15 bundles of 3 to 5 pieces each:

Cut the beef into 15 very thin slices. Place each slice between 2 sheets of plastic wrap and lb lightly with the bottom of a small skillet to an even thinness. (If the beef should tear, patch it with another piece on top.) Roll a piece of beef snugly around each scallion bundle, wrapping it 2 to 3 times. Secure the roll by threading a wooden toothpick lengthwise through the meat. Heat in a large skillet over high heat:

Add the rolls seam side down and sear. Once the seams have sealed, turn and brown the rolls on all sides. After about 1 minute, when the beef has changed color, add:

Reduce the heat slightly and cook for 1 minute, shaking the pan to keep the rolls from sticking. Remove the skillet from the heat and let the rolls cool slightly. To remove the toothpicks, twist in place, then pull out gently. If there is a lot of sauce left in the skillet, reduce over high heat to 2 tablespoons. Just before serving, return the rolls to the skillet over high heat and shake to glaze them with the sauce. Slice each roll crosswise in half and serve warm.

Wine Pairing(s)

Penfold's 'Grange' Shiraz

The Hess Collection Cabernet Sauvignon