• 2 1/2-tablespoons of olive oil - divided
  • 3 smoked bacon slices - finely chopped
  • 1/2 cup of finely chopped shallots
  • 2 8-oz packages of cremini mushrooms - finely chopped 
  • 1 tablespoon of minced garlic
  • 3 cups of grass-fed beef stock - divided
  • 1 6-oz bag of baby spinach - coarsely chopped
  • 1 3 1/4-grass-fed flank steak - trimmed
  • Salt - to taste
  • Freshly ground black pepper - to taste
  • 1 cup of red wine - pinot noir or cabernet
  • 3 thyme sprigs
  • 5 teaspoons of all-purpose flour
  • 3 tablespoons of butter


  1. Heat a large skillet over medium heat. Add 1 tablespoon of olive oil to pan; swirl to coat. Add bacon; cook for 2 minutes, stirring occasionally. add shallots; cook 2 minutes, stirring occasionally. Add mushrooms, cook 3 minutes, stirring occasionally. Increase heat to medium-high. Add garlic; saute 30 seconds. Stir in 1/2 cup of beef stock; cook until liquid almost evaporates, stirring occasionally (about 8 minutes). Add spinach; cook 1 minute or until spinach wilts.
  2. Preheat over to 350 degrees
  3. With meat mallet pound out beef to even out and tenderize 1/2 inch thickness. Open flat, like a book. Brush beef with 1 1/2 teaspoons of olive oil; sprinkle with sale and pepper. Spread mushroom mixture evenly over beef, leaving a 1/2-inch border around edges. Roll up beef, like a jelly-roll. Secure at 2/inch intervals with twine. Brush all sides of beef evenly with remaining 1 tablespoon olive oil; sprinkle with salt to taste and pepper to taste.
  4. Place beef on a sheet pan. Bake at 350 degrees for 30 minutes. Increase oven temperature to 450 degrees (do not remove beef from oven); bake an additional 25 minutes or until a thermometer registers 125-130 degrees. Let stand 15 minutes; cut across the grain into 12 slices.
  5. combine remaining cups of beef stock, wine, and thyme, and bring to a boil. Cook until reduced to 1 cup (about 25 minutes). Discard thyme sprigs. Combine 1/4 cup of stock mixture and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture to stock mixture. Bring to a boil; cook 1 minute, stirring occasionally. Remove from heat, and stir in salt, pepper and butter. Serve sauce with beef.

*Serve with roasted new potatoes and asparagus if desired