Flank Steak Spirals with Porcini & Red Wine Sauce

The pièce de résistance of the evening were the savory flank steak spirals served over a turnip puree. You can substitute mashed potatoes for the turnip puree, the more bland the better so you can really savor the flavors of the steak and the porcini sauce.

INGREDIENTS

1 ounce dried porcini mushrooms
2 garlic cloves, minced
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 tablespoon chopped sage
1 tablespoon chopped rosemary
One 1 3/4-pound flank steak
Salt and freshly ground black pepper
1 tablespoon pure olive oil
1/2 cup dry red wine
1/2 cup low-sodium beef broth
1 teaspoon cornstarch
1 tablespoon chopped parsley

DIRECTIONS

1. In a heatproof bowl, cover the porcini with 1 cup of boiling water. Let stand until softened, about 20 minutes. Lift the mushrooms from the soaking liquid and coarsely chop them. Let the soaking liquid stand to settle.
2. Meanwhile, preheat the oven to 375° and set a rimmed baking sheet on the center rack. In a bowl, combine the garlic, cheese, sage and rosemary. On a work surface, pound the steak 1/2 inch thick and season with salt and pepper. Spread the herb mixture on one side of the steak and roll it up lengthwise, with the grain; tie with string at 1-inch intervals.
3. In a large skillet, heat the oil. Add the steak and cook over moderately high heat until browned, 8 minutes. Transfer to the hot baking sheet and roast for 20 minutes, until a thermometer inserted in the thickest part registers 125 for medium-rare. Let the steak rest for 5 minutes and remove the strings.
4. Meanwhile, wipe out the skillet. Add the porcini and red wine; simmer over moderately high heat until the wine has reduced by one-third, 2 minutes. Gradually add the porcini liquid, stopping before you reach the grit at the bottom of the bowl. Whisk the broth with the cornstarch, then add to the skillet; simmer over low heat until the sauce is thickened, 3 minutes. Season with salt and pepper.
5. Thinly slice the steak crosswise, garnish with the parsley and serve with the sauce.

This dis was served with an absolutely fantastic wine, 2004 Stone Edge Farm Surround. It is a Cabernet Sauvignon and Merlot blend. This wine is plush and velvety with big flavors of cassis and cherry with a long toasty finish. I dare say that I am going to have to get my hands on a case of this wine by the hook or by the crook.