Name: Stuffed Beefsteak
Ingredients: 1 flank or round steak; pepper; coarse sea salt; plain filling

Stuffed Beefsteak

Ingredients

1 flank or round steak
pepper
coarse sea salt
plain filling

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Sprinkle the steak with pepper and coarse sea salt.
Spread the plain filling evenly on the meat.
Roll the steak up tightly and tie it securely.

Cook and brown

Steam the rolled steak for 1 hour.
Transfer the steak to a 400°F (200°C) oven to brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Flank or round steak: Forms the main body of the dish and carries the filling as it cooks.
Plain filling: Adds moisture and flavor inside the rolled steak as it cooks.

The step that matters

Transfer the steak to a 400°F (200°C) oven to brown. Steaming keeps the meat moist but leaves the surface pale. A short, hot oven finish browns the exterior through the Maillard reaction, which builds flavor and color. Drying the surface first helps it brown rather than stay steamed.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.