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Ingredients
- 1 oz butter
- 6 oz onion, diced small
- 6 oz white mushrooms, sliced thin
- .5 oz tomato paste
- 5.5 oz beef stock, warm
- 2 garlic cloves, minced
- 2 eggs
- 1 oz soy sauce
- 1/2 oz gelatin
- 1 thick slice bread, processed to crumbs
- 1/4 bunch parsley, minced
- 1 t Dijon mustard
- 1/4 t thyme, minced
- 1/4 t rosemary, minced
- 1 lbs Ground beef
- 1 lbs Ground pork
- 6 oz gorgonzola cheese crumbles
Details
Servings 8
Level of difficulty Average
Preparation time 15mins
Cooking time 35mins
Cost Average budget
Preparation
Step 1
bloom gelatin in warm beef stock. set aside
Sautee onion, mushroom, garlic until translucent and aromatic, add tomato paste and sautee (pincer) 1 or two minutes to mellow flavors. allow to cool.
Step 2
mix all remaining ingredients except cheese, then fold in the cooled vegetable mixture and then gently mix in the cheese.
Step 3
Shape into freeform logs and bake in shallow baking dish 35-45 minutes or until internal temperature reads 165 degrees F
Step 4
Remove from oven and allow to rest for 20 minutes before slicing. Serve with beef jus, or mustard sauce.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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