STEAKHOUSE ROAST WITH VEGAN DEMI-GLACE
MAKES 6 SERVINGS
WHILE THE LOCATION MAY VARY, if you want to know what I’m typically up to on New Year’s Eve, it most certainly involves this Steakhouse Roast. For this special recipe, you’re going to take our Mushroom and Herb Roast recipe (here) one step further by stuffing it with a savory vegetable blend, including mushrooms, garlic, Parmesan, and bread crumbs. I love serving this roast with our Parsnip Root Whip (here), but thanks to its addictive horseradish crust, the leftover slices make a great addition to your favorite sandwiches, too.
ROAST
1 batch Mushroom and Herb Roast dough (here)
4 medium-size dried morel mushrooms
4 cloves garlic, minced
Leaves from 4 sprigs tarragon
2 medium-size shallots, roughly chopped
1 small parsnip, peeled and roughly chopped
1 teaspoon dried rosemary
2 teaspoons sea salt
¼ cup olive oil, plus more for brushing (optional)
1 cup vegan bread crumbs
½ cup red wine
3 tablespoons horseradish, drained
3 sprigs parsley, minced
VEGAN DEMI-GLACE
4 cups Mushroom and Herb Stock (here)
1 tablespoon cornstarch
1 teaspoon freshly ground black pepper
GARNISH
1 tablespoon paprika
EQUIPMENT
Parchment paper
1 (24 x 18-inch) piece cheesecloth, folded in half to make a 12 x 18-inch piece
Safflower or canola oil spray
48 inches butcher’s twine
Steamer basket
1. Prepare the Mushroom and Herb Roast dough as described here, but do not wrap.
2. Place the dried mushrooms in a heat-safe bowl and cover with boiling water. Let sit for 3 to 4 minutes. The water will be brown and the mushrooms should be tender. Remove the mushrooms and set aside, reserving the liquid.
3. In a food processor, combine the garlic, tarragon, shallot, parsnip, rosemary, salt, mushrooms, 2 tablespoons of the reserved mushroom liquid, and 2 tablespoons of the olive oil. Pulse the mixture until it resembles a coarse tapenade. Transfer to a large mixing bowl and add ½ cup of the bread crumbs and the red wine; stir to combine.
4. Lay the cheesecloth on a clean board, fold the cheesecloth in half along the long end, and spray with oil. Form the dough into a 10 x 5-inch rectangle about ¾ inch thick. Form the vegetable mixture into a large sausage shape along the middle of the length of the dough, leaving about 1½ inches of dough margin at each end. Use only as much stuffing as will easily fit into the roast when rolled. Bring the wide edges of the roast dough up over the filling, overlapping in the center and pinching the edge to seal well. Bring the end pieces of the roast dough up, pinching and smoothing them so they stay well sealed. It is important that you do not have any gaps or tears that expose the stuffing. Roll up the roast into the cheesecloth. Cut two pieces of twine, each about 10 inches long. Twist one end of the cheesecloth to make it tight against the roast, and using one 10-inch piece of string, tie this off with a double knot. Push in the roast on the untied end, and twist the cheesecloth until the roast is snug. Tie this off, using the other 10-inch piece of string, with a double knot. Tie the roast with the remaining 20-inch piece of string at four equidistant intervals down the roast, using a slipknot (see How to Tie a Roast photos, here).
5. Steam the roast in a steamer basket for 2 hours. Remove from the steamer and allow to fully cool. Remove the cheesecloth when the roast is cool enough to handle and store wrapped in plastic wrap in the fridge until ready to roast.
6. In a mixing bowl, combine the remaining ½ cup of bread crumbs, the horseradish, the remaining 2 tablespoons of olive oil, and the parsley.
7. Preheat the oven to 425°F.
8. Remove the cheesecloth from the cooled roast, and brush or spray the roast with a very small amount of oil. Coat the roast with the horseradish topping, lightly pressing it to the roast to ensure it sticks.
9. Transfer the roast to a baking dish and cover. Roast in the oven for 35 minutes, remove the cover, and roast for another 15 minutes, uncovered, until the breadcrumbs begin to brown.
10. Prepare the vegan demi-glace while the roast is cooking: In a saucepan over medium heat, reduce the stock by two thirds of its volume. Lower the heat to low and add the cornstarch. Whisk until combined and simmer for another 3 to 4 minutes. Remove from the heat and stir in the pepper.
11. Remove the roast from the oven. Garnish with the paprika and serve with the demi-glace.