This stuffed flank steak with mushrooms and mulled wine shallots is a high-protein vegan centerpiece that pairs perfectly with classic Christmas sides and cozy festive dinners.
Ingredients
- 1 Package Redefine Beef Flank * defrosted (or vegan meat of your choice)
- 15 ml vegan butter
- 1 clove garlic crushed
- 1 sprig thyme / rosemary
- Salt and pepper
For the stuffing:
- 1 shallot finely chopped
- 100 ml mulled wine
- 15 ml balsamic vinegar
- 1 clove garlic grated
- 150 g seasonal mushrooms
- 30 ml olive oil
- 2 sprigs thyme finely chopped
- ½ lemon zest finely grated with a microplane
- Salt and freshly ground white pepper
Suggested sides (Optional):
- Creamy mash potato and peppercorn sauce
- Roasted Potatoes and gravy
- Traditional roast sides
Instructions
- In a pan, heat olive oil and sauté the shallots until translucent.
- Add the mulled wine and balsamic vinegar. Cook until the liquid has almost completely evaporated.
- Add the chopped mushrooms and garlic. Sauté until the mushrooms are cooked through.
- Stir in the lemon zest and chopped thyme. Season with salt and freshly ground white pepper. Let the mixture cool completely.
- Using a small filleting knife, cut a pocket into each steak. Keep the opening as small as possible while creating a large cavity inside by moving the knife tip in a half-circle motion.
- Transfer the cooled filling into a piping bag and fill, alternatively use a small spoon to push the stuffing into the steaks. Seal the openings with toothpicks.
- Sear the stuffed steaks in a medium hot pan with oil.
- Just before they are fully cooked, add the vegan butter, rosemary, and garlic to the pan. Finish with salt and pepper.
- Remove the toothpicks before plating, serve with your favorite side dish and sauce.
- Cool the filling completely:
Let the mushroom and shallot mixture cool before stuffing — this prevents the flank from tearing or becoming soggy. - Use a small knife for control:
A narrow, sharp knife helps create a clean pocket inside the flank without cutting through the sides. - Don’t overfill:
Add just enough stuffing to fill the cavity without stretching the flank — this keeps it intact during cooking. - Seal securely:
Use toothpicks or short skewers to close the opening so the filling stays in place while searing.