Rolled pork flank steak en papillote

Discussion in 'Recipes' started by ordo, May 8, 2012.

  1. ordo

    ordo

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    A nice pork flank steak. Knife is a Masamoto CT. These days i'm using a ham knife for degrease flat cuts.

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    Degrease the pork flank steak and gently smash to get an even thickness (which i didn't do properly).

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    Add a pinch of salt and freshly ground black pepper on both sides.

    Mix mustard, egg white and gelatine. Add a layer of the mix over one side and strips of bacon on top of the mix.

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    Add a layer of sliced fichus.

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    Some possible variances of the filling: fichus, dried pears, peaches, apricots. I used Smyrna fichus but apricots should be better. The dried fruits should be tender.

    Roll the flank steak and tie. Paint with a mix of soy sauce, honey and Porto. Be generous.

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    Put the roll in the papillote. Let a funnel, add more soy-honey sauce. Close.

    I hadn't parchment paper, so i used aluminum foil, which i hate for this purpose. Avoid holes.

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    To the oven at about 180 °C., in this case for about 1 hour or so. Open the papillote:

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    Serve with white rice (or potato puree). If neccesary, add more hot sauce.

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    Last edited: Dec 7, 2014