Some people jump for joy, but I have the inkling to do cartwheels over my latest Freshie Fave. I hope you have had the chance to greet our new FRESH Market Manager, Paul. He is the head honcho for both our Seafood and Market departments. Having such delicious responsibilities, I knew we were destined to be the best of friends. Paul is kind and helpful. He is also committed to bringing you the best beef, chicken, pork or lamb, all of which are simply a higher quality than what you’re used to finding in a regular ole grocery store. Hip, hip, hooray!
My last cooking class at FRESH was all about Stuffed Stuff. In my line up was an item from the Market I had never tried, beef pin wheels. These are some very eye-catching creations. Paul takes a piece of Certified Angus Beef® tenderized flank steak and stuffs it with fresh spinach and Parmigiano-Reggiano. Then it’s securely tied with some butcher string. Depending on which pin wheel you choose, they can feed 1 or 2 people.
Here is my home run recipe for you to enjoy!
Yum-Yum to Your Tum-Tum Beef Pin Wheels
2 Beef Pin Wheels (Market Department)
1 pkg Savory Choice Beef Demi Glace (Aisle 6)
1/4 cup red wine (Wine Department)
Pre-heat your oven to 350° F. Bring beef pin wheels to room temperature, season well with salt and pepper on all sides. Don’t be afraid to season them up!
Place Beef Pin Wheels on a lined baking sheet that has been sprayed with cooking oil. Then bake for 20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145° F; medium, 160° F; well-done, 170° F). Once done, remove from oven and let meat rest for 5 to 10 minutes before serving.
Pour contents of the demi glace pouch in a small sauce pan, over medium to low heat. Add a splash (1/4 cup) of red wine (or water). Simmer until sauce glides of the back of your spoon. About 5 minutes.
Pour demi glace over pin wheels and then savor every morsel!
View this recipe to print or add items to your shopping list.