--- /dev/null
+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
projects / cookbook-data.git / blobdiff