What an elegant and succulent way to prepare a tender but inexpensive cut of meat. The marbleized meat makes for great flavour and tenderness.
I’ve made two fruit sauces for you that are very simple, packed with fruit flavour and accompany the beef very nicely. The sauce is an option, it just helps to exceed the decadence level.
Boeuf Rouleau AuX Aubergine with Blackberry Sauce
~ 1 chuck roast or steak slicked into 1/4 inch thick strips about 4-5 inches wide, or thicker cut and pounded out thinner with a meat mallet
~ 3 eggs beaten with 1 teaspoon of salt and several grinds of fresh cracked pepper
~ Seasoned breadcrumbs
~ Sea salt and fresh cracked pepper
~ one small eggplant cut into sticks lengthwise
~ extra-virgin olive oil
~ 1/4 cup of dried onion flakes
~ one sweet red pepper cut into strips
Preheat oven to 375.
Place eggplant sticks into a large bowl and toss with a teaspoon of sea salt, several grinds of fresh cracked pepper, 4 tablespoons of extra-virgin olive oil and 2 tablespoons of seasoned bread crumbs until well coated.
Place each piece of thin chuck steak first in a bowl of flour, then the 3 eggs beaten, then in the seasoned bread crumbs.
Place about 3-4 eggplant sticks in the middle of the coated beef strip, allowing them to stick out on both sides and roll tightly, securing with a toothpick. Let toothpick stick out a bit so that you can remove it when done.
Brown beef rolls on medium heat on all sides and transfer to large pan that has several teaspoons of extra-virgin olive oil or butter on the bottom in oven for 1/2 hour, covered. Turn beef rolls over after 15 minutes. Remove beef from oven, remove toothpicks an place on large platter.
5 minutes before beef is ready, place slivered sweet red pepper and any extra eggplant strips in the remaining oil in the beef browning pan. Sauté for 5 minutes.
Red currant Sauce
~ 6 oz of fresh red currant
~ 1 cup of water
~ 1 cup of sugar
~ Few dashes of worcestershire sauce
~ 2 tablespoons of roux (1 1/2 tablespoons of flour mixed with 2 tablespoons of COLD water)
Place all of the ingredients with exception of the roux in a saucier pot and cook on a low heat for 1/2 hour, smashing the berries 1/2 way through cooking time. Strain mixture into another small pan with a fine sieve, pushing down on the berries the extract as mush as possible, trapping the tiny seeds. Return to a low heat and whisk in roux, blending well. Reduce until moderately thickened. This sauce can be made in advance.