Horseradish-Crusted Steak Roulade Recipe

Ingredients You’ll Need

For the steak and filling:

• 2 pounds flank steak, butterflied
• 3 tablespoons olive oil, divided
• 2 cups fresh spinach, roughly chopped
• 8 ounces mushrooms, finely chopped
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the horseradish crust:

• 1/2 cup prepared horseradish, drained well
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh rosemary, minced
• 2 tablespoons melted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For finishing:

• Kitchen twine for tying
• 2 tablespoons olive oil for searing

Understanding Roulade Technique

A roulade is meat that’s been pounded thin, filled with complementary ingredients, rolled tightly, and cooked. The French technique creates dramatic presentation when sliced, revealing spiral patterns that make even simple fillings look sophisticated. Proper butterflying and rolling are key to success.

Butterflying the Flank Steak

Place flank steak on a cutting board with the grain running left to right. Using a sharp knife held parallel to the board, cut horizontally through the middle, stopping 1/2 inch from the opposite edge. Open like a book. If your butcher can butterfly it for you, that’s ideal – just ensure it’s an even thickness.

Pounding for Even Thickness

Place the butterflied steak between two sheets of plastic wrap. Using a meat mallet, pound to an even 1/2-inch thickness throughout, paying special attention to thicker areas. Even thickness ensures uniform cooking and easier rolling.

Preparing the Filling

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté diced onion for 3-4 minutes until softened. Add mushrooms and cook 5-6 minutes until they release moisture and begin to brown. Add garlic and cook 1 minute until fragrant.

Wilting the Spinach

Add chopped spinach to the mushroom mixture and cook just until wilted, about 1-2 minutes. The spinach should reduce significantly in volume. Remove from heat and let cool to room temperature, then drain any excess liquid by pressing in a strainer – wet filling will make rolling difficult.

Completing the Filling

In a bowl, combine the cooled mushroom-spinach mixture with breadcrumbs, Parmesan, parsley, thyme, salt, and pepper. Mix thoroughly. The breadcrumbs absorb moisture and help bind the filling, preventing it from sliding out during rolling and cooking.

Assembling the Roulade

Lay the pounded steak flat with the grain running horizontally. Season with salt and pepper. Spread the filling evenly over the surface, leaving a 1-inch border on all sides. The border ensures filling doesn’t squeeze out when rolling.

Rolling Tightly

Starting from the edge closest to you, roll the steak tightly like a jelly roll, working with the grain (so you’ll slice against it later). Roll firmly but not so tightly that filling squeezes out. The tighter the roll, the more dramatic the spiral when sliced.

Securing with Twine

Tie the roulade at 1-inch intervals with kitchen twine, securing tightly enough to hold shape but not so tight that it cuts into the meat. Tuck the ends in and tie them securely. Season the outside generously with salt and pepper.

Searing for Color

Heat remaining olive oil in a large oven-safe skillet over medium-high heat. Sear the roulade on all sides until deeply browned, about 2-3 minutes per side. This browning adds flavor and creates an appealing exterior before the final roasting.

Creating the Horseradish Crust

In a medium bowl, combine drained horseradish, panko breadcrumbs, Parmesan, Dijon mustard, parsley, rosemary, melted butter, salt, and pepper. Mix until the mixture holds together when pressed – it should resemble wet sand.

Applying the Crust

Pat the horseradish mixture firmly all over the seared roulade, creating an even coating that covers the entire surface. Press firmly so it adheres well during roasting. The crust should be thick enough to create texture but not so heavy that it falls off.

Roasting to Perfection

Transfer the skillet to a preheated 375°F oven and roast for 25-30 minutes until the internal temperature reaches 135°F for medium-rare or 145°F for medium. The crust should be golden brown and crispy. Use an instant-read thermometer for accuracy.

Resting for Juiciness

Remove from oven and tent loosely with foil. Let rest for 10-15 minutes before slicing. This crucial step allows juices to redistribute, ensuring moist, tender slices. The temperature will rise 5-10°F during resting.

Slicing for Presentation

Remove twine carefully and slice the roulade into 1/2 to 3/4-inch thick rounds using a sharp knife. Each slice should reveal the beautiful spiral pattern of filling. Arrange slices slightly overlapping on a warm platter for dramatic presentation.

Total Cooking Time

This impressive dish requires approximately 1 hour and 30 minutes from start to finish, including 30 minutes of preparation time, 30 minutes of cooking time (including searing and roasting), and 15 minutes of resting. The active time is manageable while the results look like hours of work.

Serving and Nutritional Information

This recipe serves 6 to 8 people as a main course, with each serving containing approximately 385 calories. Each portion provides about 42 grams of protein, 18 grams of fat, and 12 grams of carbohydrates. The dish is rich in protein, iron, B vitamins, zinc, and provides vegetables from the spinach and mushrooms.

What to Serve With Your Steak Roulade

This elegant entrée pairs beautifully with roasted fingerling potatoes, creamy polenta, or garlic mashed potatoes. Roasted asparagus, haricots verts, or glazed carrots make excellent vegetable accompaniments. The horseradish crust has enough boldness to stand up to rich sides. Serve with a robust red wine like Cabernet Sauvignon or Syrah.

Expert Tips for Success

Butterfly the steak carefully or have your butcher do it – uneven thickness causes uneven cooking. If doing it yourself, work slowly and use a very sharp knife held parallel to the cutting board for the most control.

Drain the horseradish thoroughly by squeezing in cheesecloth or paper towels. Excess moisture will prevent the crust from adhering properly and becoming crispy. The horseradish should be quite dry before mixing with other crust ingredients.

Don’t overfill the roulade, which makes rolling difficult and can cause filling to leak out during cooking. A thin, even layer works better than thick pockets of filling.

Make-Ahead Strategies

The roulade can be assembled, tied, and refrigerated up to 24 hours before cooking. Bring to room temperature for 30 minutes before searing and roasting. The filling can be prepared 2 days ahead and stored covered. Apply the horseradish crust just before roasting for the crispiest results.

Horseradish Intensity

Adjust the horseradish amount based on your heat preference. For milder versions, reduce to 1/3 cup and increase breadcrumbs. For more intense bite, use fresh grated horseradish instead of prepared, though this is significantly more pungent.

Alternative Fillings

Create different flavor profiles by changing the filling: try sun-dried tomatoes and goat cheese, prosciutto and provolone, or roasted red peppers and feta. Each variation creates unique taste experiences while using the same rolling technique.

Wine Pairing Suggestions

The bold horseradish crust and rich beef pair excellently with full-bodied red wines. Cabernet Sauvignon, Malbec, or Syrah have enough structure and tannins to complement the meat while standing up to the pungent horseradish.

Temperature Guide

Use an instant-read thermometer for perfect doneness: 125-130°F for rare, 130-135°F for medium-rare, 135-145°F for medium. Remember the temperature will rise during resting, so remove from oven 5°F below your target.

Storage and Reheating

Leftover roulade keeps refrigerated for up to 3 days. Slice only what you need, keeping the remaining roast whole. Reheat slices gently in a 325°F oven covered with foil, or serve cold sliced thin for sandwiches.

Troubleshooting Common Issues

If filling leaks out during cooking, you may have overfilled or not tied securely enough. If the crust falls off, the horseradish may have been too wet or not pressed firmly enough. If meat is tough, it may be overcooked or sliced with the grain instead of against it.