Mindylynn's Kitchen

I love mushroom, my husband doesn’t so, I’m always trying to sneak it in. I’m allowed to use it as a favor enhancer, he just doesn’t want to take a bite of mushroom. So here’s what we’re having for dinner. Should be yummy. * just did a taste test* very tasty.  I found in the past that red wine is too strong for my pallet when pared with the beef shank, and I thought that the marsala would be too sweet.  The combination was nice a savory while a little mellow and didn’t overwhelm the meat.  I found it to be almost perfect…it still needs to reduce a little.

3 slices of beef shank
1/2 large white onion
8 baby bella mushrooms (more…)

beef shank, slow cooked with carmalized onions and red wine. YUM! Serve with roasted potatoes or over polenta.

This was one of those recipes that evolved.  I bought a piece of meat on my way home from work, but I didn’t really have anything in my fridge to go with it. The meat lent itself really well to stuffing. I cut an “x” into the middle of the meat and filled it.

2 lbs of beef eye of round
1 cup of chevre
1/3 cup of sun dried tomatoes in oil coarsely chopped
Salt
Pepper
Balsamic vinegar

Slide a knife into the middle of the meat going all the way through, Turn the meat and repeat, creating an “x” in the middle. Mix Chevre with tomatoes and stuff in the meat. Season outside with salt & pepper. Place in a rotisserie or into an oven at 350°. After 10 minutes pour some balsamic vinegar over the top of meat. Repeat once more. Remove meat from oven when you have reached the level of doneness you prefer, test using a meat thermometer. Let the meat rest for 5-10 minutes before carving. Slice meat into 3/4 inch slices.
Medium rare- 130°-135°
Medium- 140°-145°
Medium Well-150°-155°