Flank steak spirals with porcini and red wine sauce from Food & Wine Annual Cookbook 2011: An Entire Year of Recipes by Food & Wine

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Notes about this recipe

  • wkhull on January 05, 2022

    I used a slightly smaller weight steak and cooked it with meat thermometer to the recommended temperature and this came out cooked perfectly. I kept the 8 minute saute (2 minutes on each "side" of the roll). I also made the sauce more mushroomy by sauteing a large amount of sliced cremini in the pan fat before proceeding with instructions for sauce. Very well written instructions.

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