Mark Clemens' Mediterranean Rouladen with Stuffed Falafel Balls

  • Mark Clemens used his Cook of the Week Challenge ingredients to make Mediterranean rouladen.

      Mark Clemens used his Cook of the Week Challenge ingredients to make Mediterranean rouladen. Rick West | Staff Photographer

 
Posted10/25/2017 6:00 AM

Editor's note: Recipes appear as submitted and written by contestants

For the Stuffed Falafel Balls

 

3 cups Grecian Delights falafel dough

4 ounces goat cheese

enough canola oil for frying 2-inch deep or filling

deep fryer to recommended depth

For Au Jus Gravy

2 cups prepared au jus, from Chandler's Chophouse

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

For the Rouladen

I pound beef tenderloin tail

1 cup drained artichokes hearts, chopped medium fine

4 ounces goat cheese

salt and pepper

½ cup olive oil for sautéing

kitchen string for securing rouladen

Prepare Stuffed Falafel Balls

Heat oil in large saucepan or deep fryer to 350 degrees.

Using rounded measuring spoon or cookie scooper, drop 12 quarter sized scoops of goat cheese on either tin foil or wax paper. Keep cool in refrigerator or freezer until ready to use to aid in handling. Make 12 balls using approximately ¼ cup falafel dough for each ball. Using thumb, deeply indent each falafel ball. Place one piece of goat cheese into pocket and reform balls around cheese, making sure no cracks or holes are present. Deep fry balls in oil until browned for 3-4 minutes. Drain on paper towels and keep warm.

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Prepare Au Jus Gravy

In medium saucepan heat au jus to a simmer. Mix butter and flour over low heat in a separate small pan until just bubbling. Carefully whisk the flour and butter (roux), and cook for 2-3 minutes until the raw taste is out of the flour. Add roux to the au jus and simmer till a preferred gravy consistency is achieved.

Keep warm.

Rouladen

Preheat oven to 375 degrees.

Using four pieces (¼ pound each) of tenderloin, pound meat between two sheets of plastic wrap with kitchen mallet to approximately 1/3-inch thickness. Salt and pepper each piece of meat. Mix chopped artichoke and goat cheese in a small bowl. Evenly spread cheese mixture over one side of meat, leaving ½-inch gap from edges. Carefully roll meat up, starting with narrowest width end first. Secure and tie each roll with three lengths of kitchen string, forming a small log. Lightly salt and pepper roulade. Heat olive oil in oven-proof sauté pan and brown roulade on all sides until brown, approximately 2 to 3 minutes. Place entire pan in oven for approximately 12 to 14 minutes. Remove pan from oven and allow to rest for 5 minutes before slicing.

Plate

Carefully remove string from roulade and cut crosswise into ½-inch-wide portions. Put on plate and serve with au jus gravy around and on top. Place 2-3 falafel balls on the side.

Serves 4

Mark Clemens

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