author: Williams-Sonoma American Christmas
directions: 'Filling: Preheat oven to 400F.  Rinse beef and pat dry.  Rub with 1
  t. salt and ½ t. pepper.  Let stand at room temperature for about 30 min.  Place
  a cast iron frying pan over medium-high heat until very hot.  Add olive oil, and
  as soon as it starts to smoke, add the beef.  Sear the first side, without moving
  the beef, until a crust forms, 4-5 min.  Flip and sear the other side the same
  way.  Transfer the pan to the oven and roast until medium-rare (instant read thermometer
  reads 135F), about 15 min.  Transfer the beef to a deep plate to collect the juices
  and cover loosely with aluminum foil.


  While the beef is resting, make the sauce.  In a small frying pan over medium
  heat, melt the butter until foaming.  Add the horseradish and sauté, stirring
  constantly, until fragrant and softened, about 3 min.  Stir in the accumulated
  beef juices and reduce until almost dry.  Add the cream and cook until it starts
  to bubble, then reduce the heat to low and simmer until thick enough to coat the
  back of a spoon, 10-15 min.  Stir in the parsley and remove from the heat.  When
  cool, cover both the beef and the sauce tightly and refrigerate for at least 4
  hours or up to 24 hours.


  When ready to make the rissoles, “shave” the cold beef into paper thin slices
  against the grain.  In a bowl, toss the shaved beef and just enough sauce to moisten.  You
  should have about 3 C. filling.  Place 1 sheet of filo down and brush with oil
  (keep unused filo covered with a damp towel).  Cut in quarters.  Sprinkle each
  rectangle with 1 T. bread crumbs.  With narrow end facing you, place 1 T. filling
  1” from the nearest edge.  Fold the end over the filling, fold in the sides, and
  then roll up into a cylinder about 2” long.  Repeat until all filling is used,
  arranging the rissoles, not touching, in a single layer on parchment paper with
  parchment paper on top.  Cover with plastic wrap and refrigerate for 1-2 hours.  When
  ready to bake, preheat oven to 375F.  Place wire rack on baking sheet.  Place
  rissoles, not toughing, on rack.  Brush lightly with oil.  Bake 10-15 min. or
  until evenly golden brown.  Let cool 5 min., and then serve.'
ingredient_blocks:
- ingredients:
  - amount:
      alternatives: []
      range_: null
      units: lb.
      value: 1½
    name: Top Round of Beef, London Broil cut
    note: null
  - amount:
      alternatives: []
      range_: null
      units: dash
      value: '1'
    name: Coarse salt and freshly ground pepper
    note: null
  - amount:
      alternatives: []
      range_: null
      units: T.
      value: '1'
    name: olive oil
    note: null
  - amount:
      alternatives: []
      range_: null
      units: T.
      value: '1'
    name: unsalted butter
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: ¼
    name: grated Horseradish Root or 2 T. prepared horseradish
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: '1'
    name: heavy cream
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: ½
    name: finely chopped fresh Flat-Leaf Parsley
    note: null
  name: Filling
- ingredients:
  - amount:
      alternatives: []
      range_: null
      units: lb.
      value: '1'
    name: Filo Dough, about 20 sheets, thawed in the refrigerator 24-36 hours
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: '1'
    name: olive oil, for brushing
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: ~1
    name: Plain Dried Bread Crumbs
    note: null
  name: Pastry
name: Rissoles Filled with Shaved Beef and Horseradish Cream
source: null
tags: null
url: null
yield_: 4 Dozen