"Enjoy this Fullblood Wagyu top round steak roulade. The tender steak is stuffed with Fullblood Wagyu hot Italian sausage, chestnuts, onions, a Pink Lady apple, and dry sherry. After roasting this delicious roulade to a medium-rare finish, top with a homemade sherry cream sauce, enhancing the rich flavor of the chestnuts."
Fullblood Wagyu Top Round Steak Roulade
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Prep time: 1hr
Cook time: 45mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 Double 8 Cattle Company Fullblood Wagyu Top Round Steak Tenderized
- 2 ounce Butter
- 6 cups Crusty Bread (cut into 1 inch cubes, dried in oven)
- 2 tablespoons Grapeseed Oil
- 4 ounce Roasted Chestnuts (rough chopped)
- Kosher Salt
- 1 pound Double 8 Cattle Company Fullblood Wagyu Hot Italian Sausage (casings removed)
- 1 Sweet Onion (small diced)
- 1 Leek (small diced, white and light green parts only)
- 1 Large Pink Lady Apple (medium diced)
- 2 Garlic Cloves (finely chopped)
- 1/4 cup Fresh Sage (minced)
- 1/2 cup Dry Sherry
- 2 cups Chicken Stock
ingredients
Sherry Cream Sauce
- 1 Shallot (minced)
- 2 tablespoons Butter
- 1/2 cup Dry Sherry
- 2 cups Heavy Cream
Method
Step 1
FIRST STEP Pull the Fullblood Wagyu top round steak and the Fullblood Wagyu hot Italian sausage from the freezer, and place them in the refrigerator 24 hours before starting this recipe.
Step 2
PREPARING THE FULLBLOOD WAGYU TOP ROUND STEAK Pull the Fullblood Wagyu top round steak from the refrigerator, remove packaging, and place the steak on a cutting board. Use a meat mallet to gently pound out the steak (a little more then it already is), so it is very thin and even.
Step 3
PREPARING THE STUFFING Preheat the oven to 375°F. Place the cut bread on a cookie sheet. Toast the bread in the oven for 10 minutes or until the bread feels toasted when touched. Set the bread aside. Heat a large sauté pan on medium-high, and add in the grapeseed oil. Add the Fullblood Wagyu hot Italian sausage (casings removed) to the pan. Using the end of a wooden spoon, break up the sausage into small pieces. Once the sausage is cooked, remove it from the pan and reserve. Melt the butter in the same sauté pan that the sausage was cooked in. Once the butter is melted, add in the chestnuts, 1 teaspoon of kosher salt, and two pinches of freshly ground black pepper. Cook for 5 minutes, while stirring constantly. Add in the diced sweet onion and leek. Cook until the onions are wilted and translucent. Add in the diced Pink Lady apple, chopped garlic, and dry sherry. Cook, while stirring constantly, for 2 minutes. Fold in the minced fresh sage. Add in the cooked Fullblood Wagyu hot Italian sausage. Fold in the toasted bread, and add the chicken stock. Season to taste with kosher salt and freshly ground black pepper.
Step 4
PREPARING THE ROULADE Preheat the oven to 425°F. Place 2 cups of the chestnut and Fullblood Wagyu hot Italian sausage stuffing down the center of the top round steak (horizontally). Set the extra stuffing aside - you will cook this later. Roll the steak tightly over the stuffing, and place the seam side down on the cutting board. Using the butchers twine, tie off the roulade in 2-inch sections until you reach the end and feel that the stuffing is secured inside. Note: Tie tightly, but do not pull too hard. You don’t want the meat bulging between the twine. Place the roulade carefully onto the rack inside of a roasting pan. Season the outside of the roulade with kosher salt and freshly ground black pepper. Place the roasting pan in the middle rack of the preheated oven, and cook for 18-20 minutes. Once cooked, let the roulade rest for 15 minutes while making the sherry cream sauce and baking the extra stuffing.
Step 5
BAKING THE EXTRA STUFFING Butter a small casserole dish, and place the extra stuffing in the dish. Bake at 375°F for 20 minutes. The extra stuffing will be served with the Fullblood Wagyu top round steak roulade.
Step 6
PREPARING THE SHERRY CREAM SAUCE Heat a large sauté pan on medium high-heat, and melt the butter. Once the butter is melted, add in the shallots. Cook until they are translucent and fragrant. Sprinkle 3 pinches of kosher salt and 3 pinches of freshly ground black pepper on the shallots. Add in the dry sherry, and cook until almost dissolved. Add in the heavy cream, and reduce to medium heat. Cook until the sauce coats the back of a spoon. Season to taste with kosher salt and freshly ground black pepper.
Step 7
FINAL STEPS Once the Fullblood Wagyu top round steak roulade has rested, cut it into 2 inch rounds. Place a good amount of the sherry cream sauce down the center of a platter, and place the roulade rounds on top. Serve warm with the chestnut and Fullblood Wagyu hot Italian sausage stuffing on the side. Enjoy!