Romano’s Macaroni Grill, Chef Tim Soufan
Ingredients
Sun-Dried Tomato Cheese Spread:
- 1/2 cup Sun-dried tomatoes
- 1 Tbsp Chopped fresh sage
- 2 tsp Minced garlic
- 1 Tbsp Olive oil
- 1-1/2 cups or 12 oz Alouette Chèvre
- 12 each or 6 lb Veal loin, strip loin, boneless, skinned, 0 x 0 (IMPS/NAMP 344A) cut into 1/2 inch thick steaks
- 12 each fresh rosemary sprigs (optional)
Marsala Sauce:
- 1 cup Dry Marsala
- 1/4 cup Minced shallots
- 2 qts Veal stock
- 1/2 cup Tomato purée
- 4-1/2 cups Sliced oyster mushrooms
- 2 Tbsp Minced garlic
- 2 Tbsp Minced shallot
- 1/4 cup Olive oil
- 1/4 cup All-purpose flour
- 1 tsp Chopped fresh rosemary
- Kosher salt as needed
- Pepper as needed
Mashed Potatoes:
- 2-1/2 cups Water
- 1-1/2 cups or 12 oz Alouette Crème Fraîche
- 3 cups Instant Idaho potato flakes
- Kosher salt as needed
- Pepper as needed
- Cherry tomato halves as needed
Instructions
Sun-Dried Tomato Cheese Spread:
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Soak sun-dried tomatoes in boiling water until softened; drain and chop.
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Lightly sauté tomatoes, sage and garlic in oil; cool. Combine tomato mixture and chèvre. Set aside.
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Pound steaks to 1/2-inch thickness. Spread 2-1/2 Tbsp cheese mixture lengthwise with grain over 1/2 the surface of each steak. Fold steaks in half; roll up to enclose filling. Tie with string in several places. Weave 1 rosemary sprig around string in each roll, if desired. Cover and refrigerate.
Marsala Sauce:
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Combine Marsala and 1/4 cup shallots in large saucepan; reduce by half. Add stock; reduce by half. Add tomato purée; reduce 5 minutes. Strain reduction.
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Meanwhile sauté mushrooms, garlic and 2 Tbsp shallot in oil until tender. Stir in flour; cook 2 minutes. Stir in strained reduction and rosemary; bring to a boil. Boil 2 minutes. Season with salt and pepper. Keep warm.
Mashed Potatoes:
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Bring water and crème fraîche to a boil in large saucepan. Add potato flakes; remove from heat, stir; season with salt and pepper. Cover and keep warm.
Per order:
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Mark 1 steak roulade on grill. Finish cooking in 350°F oven to medium doneness. Carve into slices.
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Place 1/2 cup mashed potatoes in center of plate. Top with roulade slices. Ladle 3 oz sauce around potatoes and steak. Garnish with cherry tomato halves.
