1 author: Williams-Sonoma American Christmas
2 directions: 'Filling: Preheat oven to 400F. Rinse beef and pat dry. Rub with 1
3 t. salt and ½ t. pepper. Let stand at room temperature for about 30 min. Place
4 a cast iron frying pan over medium-high heat until very hot. Add olive oil, and
5 as soon as it starts to smoke, add the beef. Sear the first side, without moving
6 the beef, until a crust forms, 4-5 min. Flip and sear the other side the same
7 way. Transfer the pan to the oven and roast until medium-rare (instant read thermometer
8 reads 135F), about 15 min. Transfer the beef to a deep plate to collect the juices
9 and cover loosely with aluminum foil.
12 While the beef is resting, make the sauce. In a small frying pan over medium
13 heat, melt the butter until foaming. Add the horseradish and sauté, stirring
14 constantly, until fragrant and softened, about 3 min. Stir in the accumulated
15 beef juices and reduce until almost dry. Add the cream and cook until it starts
16 to bubble, then reduce the heat to low and simmer until thick enough to coat the
17 back of a spoon, 10-15 min. Stir in the parsley and remove from the heat. When
18 cool, cover both the beef and the sauce tightly and refrigerate for at least 4
19 hours or up to 24 hours.
22 When ready to make the rissoles, “shave” the cold beef into paper thin slices
23 against the grain. In a bowl, toss the shaved beef and just enough sauce to moisten. You
24 should have about 3 C. filling. Place 1 sheet of filo down and brush with oil
25 (keep unused filo covered with a damp towel). Cut in quarters. Sprinkle each
26 rectangle with 1 T. bread crumbs. With narrow end facing you, place 1 T. filling
27 1” from the nearest edge. Fold the end over the filling, fold in the sides, and
28 then roll up into a cylinder about 2” long. Repeat until all filling is used,
29 arranging the rissoles, not touching, in a single layer on parchment paper with
30 parchment paper on top. Cover with plastic wrap and refrigerate for 1-2 hours. When
31 ready to bake, preheat oven to 375F. Place wire rack on baking sheet. Place
32 rissoles, not toughing, on rack. Brush lightly with oil. Bake 10-15 min. or
33 until evenly golden brown. Let cool 5 min., and then serve.'
41 name: Top Round of Beef, London Broil cut
48 name: Coarse salt and freshly ground pepper
69 name: grated Horseradish Root or 2 T. prepared horseradish
83 name: finely chopped fresh Flat-Leaf Parsley
92 name: Filo Dough, about 20 sheets, thawed in the refrigerator 24-36 hours
99 name: olive oil, for brushing
106 name: Plain Dried Bread Crumbs
109 name: Rissoles Filled with Shaved Beef and Horseradish Cream