Coriscan Beef Roundelette

Price per serving for two: $3.25

You will need to buy a nice lean sirloin tip steak.  If not already rolled, you can do it yourself. You will also need to either buy or take from your pantry or fridge, green olives, beet root, onions and champion mushrooms. To get started, you should chop your onion and slice your mushrooms. Then in a skillet on med. heat, melt in 4 tbs of olive oil, and 2 tbs of coconut oil. Add your onion first to brown on the edges and then add your mushrooms. Once they start to shrink down a bit, add a large dollop of butter and cover for 6 min on low heat. In the meantime, slice your steak 'rolled' into roundelette wheels. Let the wheels rest while you prepare your beet root. They can and actually should be boiled ahead of time, grated and refrigerator; drizzle with olive oil and balsamic vinegar.

When your mushrooms and onions are reduced and caramelizing, you can remove them from the skillet and set aside. To that same skillet, add 4 tbs of olive oil, red pepper flakes, garlic powder and sea salt along with dried rosemary, mint and oregano. Once the oil spits, lay in your roundelettes. Cook on both sides until the juices run. Remove from heat and set aside on a serving platter. Add 4 tbs of heavy cream and some french mustard to create a delicious sauce which is to be used to pour over your roundelettes.

As for the green olives, I keep them in a bowl on the side, as some family members are not fond of them in the sauce or topping the steak.

A side of potatoes can be done either in the oven or microwave. In the traditional recipe, Corsicans like to make a polenta from chestnut flour.

Tutti a Tavola!